Rhubarb, beetroot, spinach and avocado salad
Place the rhubarb in a pan with enough water to cover by 1 inch; add the sugar.
Bring the rhubarb to a gentle boil over medium-low heat and simmer until the sugar has dissolved and the rhubarb is lightly cooked, about 2 minutes.
Remove the rhubarb with a spoon and distribute over the spinach leaves.
Stir the vinegar into the liquid left in the pan, raise heat to medium, and bring to a boil.
Return heat to medium-low and cook until the liquid has reduced to about 3/4 cup, about 10 minutes.
Remove from the heat, whisk in the olive oil, and pour the hot dressing over the spinach, avocado and rhubarb.
Garnish with pumpkin seeds.