Rhubarb Fruit Salad
Rhubarb cooked with a little honey and orange liqueur makes a bright, tangy “sauce” to toss with grapes, melon, mango and strawberries.
Source: EatingWell Magazine, May/June 2011
Make Ahead Tip: Refrigerate for up to 4 hours.
Serving Size: about 3/4 cup
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.
1 fruit, 1/2 other carbohydrate