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Rhubarb Fruit Salad

:  May/June 2011

Your rating: None Average: 4.9 (8 votes)

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


Rhubarb Fruit Salad Recipe

Makes: 8 servings, about 3/4 cup each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low sodium | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 3 cups thinly sliced fresh rhubarb
  • 3 tablespoons honey
  • 2 tablespoons Grand Marnier or Cointreau
  • 1 1/2 cups halved red or green grapes
  • 1 1/2 cups small honeydew or cantaloupe melon balls or pieces
  • 1 1/2 cups diced mango or strawberries

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Preparation

  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.

Tips & Notes

  • Make Ahead Tip: Refrigerate for up to 4 hours.

Nutrition

Per serving: 90 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 21 g carbohydrates; 8 g added sugars; 1 g protein; 2 g fiber; 8 mg sodium; 278 mg potassium.

Nutrition Bonus: Vitamin C (33% daily value).

Carbohydrate Servings: 1 1/2

Exchanges: 1 fruit, 1/2 carbohydrate (other)


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Recipe Categories

Type of Dish
Other (non-main dish)
Desserts, fruit
Meal/Course
Brunch
Dessert
Snack
Breakfast
Ethnic/Regional
American
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Gluten free
Season
Spring
Summer
Holiday
Easter
Father's Day
Mother's Day
Style/Theme
Budget
Entertaining, casual
Everyday favorites
Kid-friendly
Make ahead instructions
Picnic
Potluck
Vegetarian
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
8 or more
Publication
May/June 2011
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