Spinach Salad with Rhubarb Dressing

2 cups chopped fresh or frozen rhubarb
1/2 cup sugar
1/4 cup vinegar
3/4 cup vegetable oil
3 tablespoons grated onion
1-1/2 teaspoons Worcestershire sauce
1/2 teaspoon salt

Salad

6 cups torn fresh spinach
6 bacon strips, cooked and crumbled
1/2 cup fresh bean sprouts
1/2 cup shredded cheddar cheese
1 to 2 hard-cooked eggs, chopped

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. Pour juice into a jar with tight-fitting lid; add oil, onion, Worcestershire sauce and salt. Shake well. Refrigerate for at least 1 hour. Just before serving, combine salad ingredients in a large bowl. Add the dressing and toss to coat.

Yield: 6 to 8 servings