Fresh Strawberry Rhubarb Salad Recipes

STRAWBERRY FRUIT SALAD WITH RHUBARB SIMPLE SYRUP

Steps:

• For the rhubarb simple syrup: Put the sugar in a small saucepan with 1 cup water. Cook over medium-high heat, stirring occasionally, until the sugar starts to dissolve, about 5 minutes. Once it reaches a simmer, add the rhubarb and reduce the heat to medium low. Cook, stirring occasionally, until the rhubarb is softened and the syrup turns light pink, about 25 minutes. Set the rhubarb syrup aside until cool and slightly thickened, about 30 minutes.
• For the strawberry fruit salad: Put the strawberries and blackberries in a serving bowl and drizzle generously with the rhubarb syrup. Top with the cooked rhubarb. Sprinkle with the basil and mint.

STRAWBERRY RHUBARB SALAD

Steps:

• To Make the Syrup
• Stir together water and sweetener in a small saucepan over medium-high; bring to a boil, and cook, stirring occasionally, until sugar dissolves.
• Add rhubarb to pan; cook 30 seconds.
• Remove pan from heat. Cover and let stand until rhubarb is tender-crisp, about 15 minutes.
• Remove rhubarb with a slotted spoon, reserving rhubarb syrup.
• To Make the Salad
• Stir together skinny pineapple syrup, lemon juice, and 2 tablespoons rhubarb syrup in a large bowl.
• Add rhubarb, strawberries, and mint; stir gently to combine.
• Just before serving, sprinkle with macadamia nuts.
• Serve at room temperature or chilled.

REFRESHING RHUBARB SALAD

Steps:

• In a saucepan over medium heat, bring the rhubarb, water and sugar to a boil. Cook, uncovered, until rhubarb is tender, about 6-8 minutes. Remove from the heat; stir in gelatin until dissolved. Stir in the orange juice and zest. , Chill until mixture begins to thicken. Fold in strawberries. Pour into a 2-qt. bowl; chill until set. If desired, garnish with a dollop of mayonnaise, mint and strawberries.

REFRESHING STRAWBERRY RHUBARB SALAD

Steps:

• Dice the rhubarb, or use frozen diced rhubarb and place with the water and sugar in a saucepan over medium heat bringing to a boil. Cook uncovered until rhubarb is tender, about 6 to 8 minutes. Remove from the heat; stir in gelatin until dissolved. Add orange juice and peel; mix well. Chill until mixture begins to thicken. Fold in sliced stawberries. Pour into a 2 quart bolw; chill until set. If desired, garnish with a dollop of whip topping and fresh strawberries.