Contributed by Angela Cleveland (adapted from "Cooking Together Chinese Style" at

Note: Maple syrup, honey, or other sweeteners can be substituted in lesser quantities for the white sugar. Also, fruits such as blueberries, strawberries, or even apples can be cooked with the rhubarb to change the flavour. This is a great way to use up frozen rhubarb and berries from last year's harvest!

Ingredients

2 C Rhubarb
1/2 C Sugar
1/4 C Rice Vinegar
3/4 C Vegetable Oil
3 Tbs. Onion (grated)
1½ tsp. Worcestershire Sauce
1/2 tsp. Salt

Instructions

In a saucepan, combine rhubarb, sugar, and rice vinegar and cook over medium heat until tender, about 5 to 6 minutes. Drain, reserving all liquid, and discard pulp. Pour juice into blender. Add all other dressing ingredients and blend well. Refrigerate for a least 2 hours. Just before serving,
combine salad ingredients in a bowl. Add the dressing and toss to coat.

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