FRESH STRAWBERRY RHUBARB SALAD
Strawberry Rhubarb Salad is a simple and light fruit salad perfect for spring celebrations; juicy strawberries, sweet-tart fresh rhubarb, tossed in a light citrus dressing with mint and slivered almonds.
Provided by Kathleen • The Fresh Cooky © 2021
Categories Salads and Dressings
Time 35m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 ounces, Calories 163 kcal, Carbohydrate 36 g, Protein 2 g, Fat 2 g, Sodium 4 mg, Fiber 3 g, Sugar 31 g, UnsaturatedFat 2 g
STRAWBERRY RHUBARB SALAD
A delicious duo of spring produce
Provided by By Michele Pesula Kuegler
Time 40m
Number Of Ingredients 9
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.
REFRESHING STRAWBERRY RHUBARB SALAD
This is the next best thing to Strawberry Rhubarb Pie and a great way to use all the rhubarb coming in from the garden. You can use fresh or frozen strawberries or rhubarb so you can enjoy it all year long. I like to use sugarfree jello, but the regular jello works as well.
Provided by Debs Cookin
Categories Low Protein
Time 38m
Yield 12-14 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 85.9, Fat 0.2, Sodium 125.2, Carbohydrate 25.6, Fiber 1.3, Sugar 11.7, Protein 2.9
REFRESHING RHUBARB SALAD
Nearly everyone I know has rhubarb in their garden, so it is indeed plentiful each spring. I've had this recipe in my scrapbook for years and serve it often at potlucks.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12-14 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 91 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 29mg sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.
STRAWBERRY-RHUBARB SALAD WITH MINT AND HAZELNUTS
Strawberries and rhubarb are a power duo in pie; here raw rhubarb plays a tart counter to sweet strawberries.
Provided by Evan Bloom
Categories Salad Appetizer Dessert Side Kid-Friendly Quick & Easy Lunch Strawberry Mint Spring Healthy Rhubarb Bon Appétit Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 7
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.
RHUBARB GELATIN SALAD
This is a great way to use left over rhubarb sauce. Your kids may not even know rhubarb is a key ingredient. Excellent salad with poultry. Another serving suggestion: Make in 9x13 cut in squares and serve topped with your favorite chicken salad.
Provided by CYNSABL
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 2h20m
Yield 6
Number Of Ingredients 7
Steps:
- In a saucepan over medium heat, combine the rhubarb, sugar, and 2 tablespoons water. Bring to a boil, and cook for about 15 minutes, or until rhubarb is mushy. Mix well to form a sauce. Taste, and adjust sugar if needed. Reserve 1 cup. Save any extra for other uses.
- In a medium bowl, stir together the raspberry flavored gelatin and 1 cup of the boiling hot rhubarb mixture until completely dissolved. Stir in 1 cup cold water, then mix in the apples and walnuts. Pour into a serving bowl, and refrigerate for 2 to 4 hours, or until set. Garnish with whipped topping or creamy salad dressing before serving if you like.
Nutrition Facts : Calories 204.5 calories, Carbohydrate 35.8 g, Fat 6.7 g, Fiber 2.3 g, Protein 3.4 g, SaturatedFat 0.7 g, Sodium 53.9 mg, Sugar 31.8 g
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STRAWBERRY-RHUBARB SALAD RECIPE - SOUTHERN LIVING
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- Stir together water and sugar in a small saucepan over medium-high; bring to a boil, and cook, stirring occasionally, until sugar dissolves. Add rhubarb to pan; cook 1 minute. 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.
- Stir together orange juice, lemon juice, and 2 tablespoons rhubarb syrup in a large bowl. Add rhubarb, strawberries, almonds, and mint; stir gently to combine. Serve at room temperature or chilled. (Reserve remaining rhubarb syrup for another use.)
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