Rhubarb cooked with a little honey and orange liqueur makes a bright, tangy “sauce” to toss with grapes, melon, mango and strawberries.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2011


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • Bring rhubarb, honey and Grand Marnier (or Cointreau) to a simmer in a medium saucepan over medium heat. Cook, stirring occasionally, until the rhubarb is just beginning to break down, 3 to 4 minutes. Transfer to a large bowl and refrigerate for about 15 minutes to cool.

  • Stir grapes, melon and mango (or strawberries) into the rhubarb mixture. Serve or return to the refrigerator to chill further.


Make Ahead Tip: Refrigerate for up to 4 hours.

Nutrition Facts

90 calories; protein 0.9g; carbohydrates 21.3g; dietary fiber 1.6g; sugars 18.4g; fat 0.3g; saturated fat 0.1g; vitamin a iu 341IU; vitamin c 18.2mg; folate 19.5mcg; calcium 41.3mg; iron 0.3mg; magnesium 12.2mg; potassium 277.4mg; sodium 8mg; thiamin 0.1mg; added sugar 8g.

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Nice light dessert It was very good! Not knock your socks off good (hence 4 stars instead of 5) but definitely something I will make again...maybe a double batch so I have plenty of leftovers! Pros: Easy Read More
Rating: 5 stars
Easy rhubarby -- what's not to like? Brings fruit salad up a notch with a great rhubarb flavor. Takes almost no extra time over regular fruit salad and the rhubarb sauce adds a pleasant tartness that really went well at brunch. Read More