Rhubarb Fruit Salad

Rhubarb Fruit Salad

2 Reviews
From: EatingWell Magazine, May/June 2011

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

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 3 cups thinly sliced fresh rhubarb
  • 3 tablespoons honey
  • 2 tablespoons Grand Marnier or Cointreau
  • 1½ cups halved red or green grapes
  • 1½ cups small honeydew or cantaloupe melon balls or pieces
  • 1½ cups diced mango or strawberries


  • Active

  • Ready In

  1. 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.
  2. 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 information

  • Serving size: about ¾ cup
  • Per serving: 90 calories; 0 g fat(0 g sat); 2 g fiber; 21 g carbohydrates; 1 g protein; 20 mcg folate; 0 mg cholesterol; 18 g sugars; 8 g added sugars; 341 IU vitamin A; 18 mg vitamin C; 41 mg calcium; 0 mg iron; 8 mg sodium; 277 mg potassium
  • Nutrition Bonus: Vitamin C (30% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1 fruit, ½ other carbohydrate

Reviews 2

April 16, 2012
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By: EatingWell User
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.
May 03, 2011
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By: jdcoffer
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
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