Strawberry Fruit Salad With Rhubarb Simple Syrup Recipes

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.

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-RHUBARB SYRUP

Steps:

• Combine strawberries and rhubarb in a blender; blend on low speed until smooth, 20 to 30 seconds. Pour through a mesh strainer placed over a bowl to separate the pulp from the juice. Reserve the juice.
• Combine 1 cup water and sugar in a saucepan over medium-high heat. Bring to a rolling boil, whisking constantly. Add the reserved juice and return to a boil, whisking constantly.
• Whisk cornstarch and 2 tablespoons water together in a small bowl until smooth. Add to the juice mixture and cook, whisking constantly, until thickened, about 1 minute.
• Remove syrup from heat. Serve warm or cold.

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.