Fresh Strawberry Rhubarb Salad
User Reviews
5
Fresh Strawberry Rhubarb Salad
Description
The recipe begins with preparing a rhubarb simple syrup by cooking rhubarb in a sugar-water mixture to extract flavor and sweetness, leaving the rhubarb crisp-tender. The syrup and rhubarb are then used to dress a salad that blends quartered strawberries, slivered almonds, and fresh mint. The dressing’s citrus juices enhance the tartness of the rhubarb while balancing the sweet notes of the strawberries, providing an invigorating contrast. The salad may be served at room temperature or chilled to suit preference.
This salad works well as a complement to richer meals or as a light, flavorful option for warm days. The nut addition adds crunch and texture, while the fresh mint introduces an aromatic element that brightens the dish.
Notes suggest flexibility in ingredients such as swapping nuts or berries and advise on rhubarb selection and storage to ensure freshness. The simple syrup can be made ahead and re-used in drinks or desserts, making this salad preparation convenient for gatherings or meal planning.
Ingredients
Rhubarb Simple Syrup
- 1 cup water
- 1/2 cup sugar I use all-natural cane sugar, white sugar is fine.
Strawberry Rhubarb Salad
- 2 cups rhubarb diced, fresh rhubarb, about 3 stalks
- 20 oz strawberries rinsed, quartered
- 1/4 cup almonds slivered
- 1-2 tablespoons mint julienned or minced, fresh
Rhubarb Salad Dressing
- 2 tablespoons rhubarb simple syrup
- 1 tablespoon orange juice fresh
- 1 tablespoon lemon juice fresh
- 1 tsp lemon zest for garnish
- 1 tsp orange zest for garnish
Instructions
Rhubarb Simple Syrup
- In a small saucepan, stir together sugar and water over medium-high heat; bring to a light boil, stirring occasionally until sugar dissolves.
- Add cut rhubarb to sugar water; cook 1 minute, remove pan from heat, cover and let stand about 10-15 minutes, until rhubarb is crisp-tender. Remove rhubarb with slotted spoon, reserving rhubarb syrup.
Strawberry Rhubarb Salad
- In a medium to larger bowl, stir together orange juice, lemon juice, and two tablespoons rhubarb syrup.
- Add cooled crisp-tender rhubarb and quartered strawberries, gently toss to coat in salad dressing. Add julienned or minced mint. Toss in slivered almonds, serve room temp or chill up to an hour before serving.
Notes
- Simple syrup leftovers can be used in iced tea, yogurt toppings, or cocktails and can be refrigerated indefinitely.
- Make rhubarb syrup and zest juices in advance to streamline salad assembly.
- Select firm rhubarb stalks, similar in texture to celery, for best results regardless of color variations.
- Store rhubarb wrapped in a damp paper towel in a vented bag in the refrigerator's crisper drawer, leaving a portion of the leaf attached if possible.
- Almonds can be substituted with pecans, walnuts, hazelnuts, or pistachios according to preference or allergies.
- Other berries such as raspberries, blackberries, or blueberries can replace strawberries if desired.
- Mint may be swapped with fresh basil or thyme or omitted if not preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 77 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 77kcal | 4% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.002g | 0% |
| Sodium | 6mg | 0% |
| Potassium | 192mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 53IU | 1% |
| Vitamin C | 59mg | 66% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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