Spinach Salad with Rhubarb Dressing

Directions

1. In a saucepan, combine rhubarb, sugar and vinegar; cook over medium heat until the rhubarb is tender, about 6 minutes. Drain, reserving about 6 tablespoons juice; discard pulp.
2. Pour juice into a jar with tight-fitting lid; add oil, onion, Worcestershire sauce and salt. Shake well. Refrigerate for at least 1 hour.
3. Just before serving, combine salad ingredients in a large bowl. Add the dressing and toss to coat.