Rhubarb Fruit Salad

3 Ratings
  • 5 1
  • 4 2
  • 3 0
  • 2 0
  • 1 0

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

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Recipe Summary

total:
40 mins
Servings:
8

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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.

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

Tips

Make Ahead Tip: Refrigerate for up to 4 hours.

Nutrition Facts

Serving Size:
about 3/4 cup
Per Serving:
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.
Exchanges:

1 fruit, 1/2 other carbohydrate
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