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

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • 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.

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


Make Ahead Tip: Refrigerate for up to 4 hours.

Nutrition Facts

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;

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Easy rhubarby -- what's not to like? Brings fruit salad up a notch with a great rhubarb flavor. Takes almost no extra time over regular fruit salad and the rhubarb sauce adds a pleasant tartness that really went well at brunch. Read More
Rating: 4 stars
Nice light dessert It was very good! Not knock your socks off good (hence 4 stars instead of 5) but definitely something I will make again...maybe a double batch so I have plenty of leftovers! Pros: Easy Read More