Refreshing 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:

• 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.

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.

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.

EASY PIZZA ROLLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray two cake pans with nonstick cooking spray.
• Roll out pizza dough on a lightly floured cutting board. Flatten out into a rectangle.
• Brush surface of the pizza dough with as much pizza sauce as you like.
• Cover dough with alternating slices of large pepperoni and mozzarella slices. Dot with small pepperoni slices.
• Starting at the long side, roll up the dough carefully into a jelly roll, making sure the filling stays in and pinch closed along the side. Slice into 1/2-inch rounds and place them inside the cake pans flat. Tuck the ends around as necessary and sprinkle Parmesan cheese over each slice.
• Bake in the preheated oven until golden brown, 15 to 20 minutes.
• Stir together olive oil, parsley, and garlic in a shallow bowl. Brush warm pizza rolls with garlic oil.

CHICKEN BACON RANCH SALAD

Steps:

• Line a salad plate with small Romaine lettuce leaves.
• Combine chopped romaine, chicken, avocado, and tomatoes in a large bowl. Add ranch dressing, salt, and pepper, and toss to combine.
• Serve salad on the prepared plate and top with crumbled bacon.

FRESH STRAWBERRY AND RHUBARB SAUCE PARFAITS

Steps:

• In 2-quart saucepan, cook rhubarb, granulated sugar and drink over medium heat 10 to 15 minutes, stirring occasionally, until rhubarb is tender and mixture is syrupy.
• Add 1 cup of the strawberries; cook and stir 1 to 2 minutes, mashing slightly. Remove from heat. Stir in remaining strawberries. Cool slightly. Refrigerate at least 1 hour until chilled.
• Just before serving, in medium bowl, beat whipping cream, powdered sugar and vanilla until stiff peaks form. In each of 8 parfait glasses, layer sauce, cake cubes and whipped cream; repeat layers. Serve immediately. If desired, garnish each serving with fresh strawberry slice.

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.

SPINACH SALAD WITH RHUBARB DRESSING

Steps:

• In a saucepan, combine rhubarb, sugar and vinegar; cook over medium heat until the rhubarb is tender, about 6 minutes. Drain, reserving about 6 tablespoons juice; discard pulp. , Pour juice into a jar with tight-fitting lid; add oil, onion, Worcestershire sauce and salt. Shake well. Refrigerate for at least 1 hour. , Just before serving, combine salad ingredients in a large bowl. Add the dressing and toss to coat.

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.