Best with Fresh NH Spinach/Bacon Salad As seen on Cook’s Corner WMUR 5/15/15

Rhubarb Juice

  • 2 Cups fresh or frozen sliced rhubarb (if using frozen drain off juice, but don’t squeeze dry)
  • 1/2 cup Maple Syrup (or you could use 1/2 cup honey)
  • 1/4 cup white vinegar

Dressing Mix

  • 3/4 Cup vegetable oil
  • 3 Tbsp grated onion
  • 1 1/2 tsp Worcestershire Sauce
  • 2 Tbsp fresh ground black pepper
  • 1/2 tsp salt


  1. Mix the above together and simmer in saucepan till rhubarb softens up about 6 minutes. Make sure to stir a couple of times while simmering.
  2. Set aside and cool slightly.
  3. Drain juice off for recipe below and remove the chunks of rhubarb and set it aside or discard. (Good to add to yogurt of you blended smoothie)
  4. Take a mason jar and add the following and screw lid on tight and shake till blended.
  5. Add Dressing Mix ingredients and mix throughly.
  6. And then add 6 Tbsp of the rhubarb juice
  7. Refrigerate the entire mixture for about 1 hour for the flavors to blend together.
  8. Make a spinach salad with about 6 cups of new fresh spinach and toss with dressing.
  9. Add 6 slices of crumbled cooked and cooled bacon for garnish.