Gigis Strawberry Rhubarb Salad Recipes

FRESH STRAWBERRY RHUBARB SALAD

Steps:

• Make Rhubarb Simple Syrup
• In a small saucepan, stir together sugar and water over medium-high heat; bring to a light boil, stirring occasionally until sugar dissolves.
• Add cut rhubarb to sugar water; cook 1 minute, remove pan from heat, cover and let stand about 10-15 minutes, until rhubarb is crisp-tender. Remove rhubarb with slotted spoon, reserving rhubarb syrup.
• Assemble Salad
• In a medium to larger bowl, stir together orange juice, lemon juice, and two tablespoons rhubarb syrup.
• Add cooled crisp-tender rhubarb and quartered strawberries, gently toss to coat in salad dressing. Add julienned or minced mint. Toss in slivered almonds, serve room temp or chill up to an hour before serving.

STRAWBERRY RHUBARB SALAD

Steps:

• Slice rhubarb into 1/4″ slices. Place in small bowl with triple sec, simple syrup, and lemon juice. Stir well. Refrigerate for 30 minutes, stirring every 10. After 30 minutes, slice strawberries into bite-sized pieces and add to salad mixture. Mince mint leaves. Add mint and almonds to salad. Toss well.
• Combine ingredients in a small pot over medium heat. Stir until sugar dissolves completely. Cool, transfer to a resealable contain, and store in refrigerator.

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.

GIGI'S STRAWBERRY RHUBARB SALAD

Steps:

• Combine rhubarb, water and sugar in pan and cook until rhubarb is tender.
• Place jello in glass bowl.
• Add hot rhubarb mixture and stir until jello has dissolved.
• Add orange juice and orange peel.
• Chill until syrupy, then fold in strawberries.
• Pour into an oiled 1 qt mold.
• Chill until set.
• Unmold and garnish with fresh strawberries.

RHUBARB SALSA

Steps:

• In a large bowl, mix the parsley, capers, gherkins, garlic, smooth mustard and grainy mustard. Whisk to blend, then add the vinegar, lemon juice and olive oil and combine well. Taste for seasoning and add salt and pepper, if needed.
• Put the rhubarb on a flat surface. Use a sharp knife to cut the stalks into 3/4 to 1-inch thick "rounds". Heat a large skillet, over medium heat, and add the canola oil. When the oil begins to smoke lightly, lower the heat and add the rhubarb. Stir to coat the pieces with the oil. Season with salt and add the honey. Stir to blend. Cook for another minute, until the pieces soften slightly. Immediately transfer the rhubarb to the bowl with the salsa. Toss to blend and refrigerate until ready to use.

RHUBARB SALAD

Steps:

• Cook rhubarb in 1 cup water for 5-10 minutes. Add jello and sugar; stir until dissolved. Cool until thickened but not set. Add celery and nuts. Chill until firm. For a dessert, substitute 1 cup miniature marshmallows for celery.

SIMPLE STRAWBERRY RHUBARB GELATIN

Steps:

• In a saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until the rhubarb is softened., Remove from the heat; stir in gelatin until dissolved. Pour into a bowl. Refrigerate for 20 minutes or until partially set. Fold in whipped topping. Chill until firm.

STRAWBERRY-RHUBARB SALAD WITH MINT AND HAZELNUTS

Steps:

• Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8-10 minutes. Let cool, then chop.
• Meanwhile, toss rhubarb, sugar, Cointreau, and lemon juice in a medium bowl. Let sit until rhubarb is slightly softened and releases its juices, about 30 minutes. Toss with strawberries, mint, and hazelnuts.

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.