Spinach Salad With Rhubarb Dressing

• 2 cups chopped fresh or frozen rhubarb
• 1/2 cup sugar
• 1/4 cup white vinegar
• 3/4 cup vegetable oil
• 3 tablespoons grated onion
• 1-1/2 teaspoons Worcestershire sauce
• 1/2 teaspoon salt
• 6 cups torn fresh spinach
• 6 bacon strips, cooked and crumbled
• 1/2 cup bean sprouts
• 1/2 cup shredded cheddar cheese
• 1 to 2 hard-boiled large eggs, chopped

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.

frozen rhubarb, sugar, white vinegar, vegetable oil, onion, worcestershire sauce, salt, fresh spinach, bacon, bean sprouts, cheddar cheese, eggs

Taken from www.tasteofhome.com/recipes/spinach-salad-with-rhubarb-dressing/ (may not work)