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
Ingredients
Directions
Tips
Make Ahead Tip: Refrigerate for up to 4 hours.
Nutrition Facts
Serving Size: about 3/4 cup
Per Serving:
90 calories; 0.3 g total fat; 0.1 g saturated fat; 8 mg sodium. 277 mg potassium; 21.3 g carbohydrates; 1.6 g fiber; 18 g sugar; 0.9 g protein; 341 IU vitamin a iu; 18 mg vitamin c; 20 mcg folate; 41 mg calcium; 12 mg magnesium; 8 g added sugar;
Exchanges:
1 fruit, 1/2 other carbohydrate
