Rhubarb Fruit Salad

May/June 2011

Your rating: None Average: 4.7 (10 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

Makes: 8 servings, about 3/4 cup each

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  • 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


  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.


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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