Rhubarb Salad 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

Combine rhubarb, sugar and vinegar in a saucepan. Cook over medium heat until rhubarb is tender, about 6 minutes.
Drain, reserving about 6 tablespoons juice; discard pulp. Pour juice into a jar with a tight-fitting lid. Add oil, onion, Worcestershire sauce and salt. Shake well. refrigerate for at least 1 hour.

Good on a tossed green salad containing fruit such as strawberries, pears or apples. Add dressing to greens just before serving and toss to coat. Yield: 8 to 12 servings.