Best Rosy Rhubarb Salad Recipes

POACHED RHUBARB AND ASPARAGUS SALAD

Poached Rhubarb And Asparagus Salad image

Provided by David Karp

Categories weekday, salads and dressings

Time 25m

Yield 4 servings

Number Of Ingredients 13

Ingredients

Salt
3/4 cup sugar
3 cups Moscato or other sweet white dessert wine
1/4 cup juiced rhubarb or grenadine (for color)
2 1/2 tablespoons whole black peppercorns, lightly crushed
4 stalks rhubarb, washed, peeled (if stringy) and cut into 4-inch pieces
12 stalks asparagus, medium thickness
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1/2 cup plus 1 tablespoon extra virgin olive oil
1/2 pound mixed salad greens
1/2 cup mixed fresh herbs (dill, parsley, chives, tarragon)
Freshly ground black pepper

Steps:

Place a large saucepan of heavily salted water over high heat. In another large saucepan, combine sugar with 3/4 cup water. Place over medium-low heat, and stir until sugar is dissolved. Add wine, rhubarb juice or grenadine, and peppercorns.
Bring to a simmer, and add rhubarb. Simmer until rhubarb is cooked through but not soft, about 5 minutes. Drain, rinse to remove peppercorns, and drain again.
Fill a bowl with ice water. Place asparagus in boiling salted water, and blanch until bright green and barely tender, 1 to 2 minutes. Immediately transfer asparagus to ice water. When asparagus is chilled, drain well, and refrigerate.
In a small bowl, whisk together lemon juice and mustard. Whisk in olive oil to make a smooth vinaigrette.
Place salad greens and herb mixture in a large serving bowl. Season to taste with salt and pepper. Slice rhubarb vertically into long, thin strips, and set aside. Slice each asparagus stalk into 3-inch pieces, and set aside. To serve, arrange alternating pieces of asparagus and rhubarb to make a rectangle on each of four plates. Place mound of greens near rectangle, and drizzle a small amount of vinaigrette over asparagus and rhubarb.

Nutrition Facts : @context http, Calories 588, UnsaturatedFat 26 grams, Carbohydrate 59 grams, Fat 31 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 780 milligrams, Sugar 46 grams, TransFat 0 grams

BEST ROSY RHUBARB SALAD

Best Rosy Rhubarb Salad image

During the holidays, I'll at times serve this unusual salad in place of cranberry sauce. It goes well with pork or poultry . Honestly, though, it's good with any everyday meal, too. It's just a little tart, so it rounds out rich food. I've been cooking ever since I made corn bread to surprise my family when I was 9. My brothers wouldn't eat it-but my parents did! My husband and I are dairy farmers in partnership with our grown son.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

3 cups sliced fresh or frozen rhubarb (1-inch pieces)
1 tablespoon sugar
1 package (3 ounces) raspberry gelatin
1 cup unsweetened pineapple juice
1 teaspoon lemon juice
1 cup diced peeled apples
1 cup diced celery
1/4 cup chopped pecans

Steps:

In a medium saucepan, cook and stir rhubarb and sugar over medium-low heat until rhubarb is soft and tender, 5-7 minutes. Remove from the heat; add gelatin and stir until dissolved. Stir in pineapple and lemon juices. Chill until partially set. , Stir in apples, celery and pecans. Pour into a 4-1/2-cup mold or glass bowl coated with cooking spray. Chill several hours or overnight.

Nutrition Facts : Calories 108 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 39mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 2g fiber), Protein 2g protein.

ROSY RHUBARB SALAD

Rosy Rhubarb Salad image

Number Of Ingredients 8

Ingredients

3 cups sliced fresh or frozen rhubarb (1-inch pieces)
1 tablespoon sugar
1 (3-ounce) package raspberry-flavored gelatin
1 cup unsweetened pineapple juice
1 teaspoon lemon juice
1 cup diced peeled apple
1 cup diced celery
1/4 cup , chopped pecans

Steps:

In a medium saucepan, cook and stir rhubarb and sugar over medium-low heat until rhubarb is soft and tender. Remove from the heat add gelatin and stir until dissolved. Stir in pineapple and lemon juices. Chill until partially set. Stir in apples, celery and pecans. Pour into a 4-1/2-cup mold or glass bowl. Chill several hours or overnight.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves

ROSY RHUBARB SALAD

Rosy Rhubarb Salad image

This is one of my favorite springtime recipes. But if you freeze strawberries and rhubarb, you can make this salad most any time of year. You'll find it a little tart, and light and cool - just right for those warmer days ahead.

Provided by Allrecipes Member

Time 25m

Yield 8

Number Of Ingredients 8

Ingredients

4 cups diced fresh or frozen rhubarb
½ cup water
½ cup sugar
2 (3 ounce) packages strawberry flavored Jell-O®
1 cup applesauce
1 cup orange juice
2 teaspoons grated orange peel
1 cup sliced fresh strawberries

Steps:

In a saucepan, combine rhubarb, water and sugar. Cook over medium heat until rhubarb is tender. In a large bowl, combine hot rhubarb and gelatin. Stir until dissolved. Add applesauce, orange juice and peel. Chill until syrupy. Fold in strawberries. Pour into a lightly greased 5-6 cup mold. Chill until set, about 4 hours or overnight.

Nutrition Facts : Calories 171.7 calories, Carbohydrate 41.8 g, Cholesterol 0 mg, Fat 0.3 g, Fiber 2 g, Protein 2.9 g, SaturatedFat 0 g, Sodium 89.9 mg, Sugar 38 g

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