Fresh Summer Fruit Salad

Fresh Summer Fruit Salad

9
CHMOORE 0

"One day I decided to stir some rhubarb sauce into my fruit salad - and LOVED the result. The rhubarb sauce keeps fruits from turning brown too."

Ingredients 3 h 45 m {{adjustedServings}} servings 236 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 236 kcal
  • 12%
  • Fat:
  • 0.8 g
  • 1%
  • Carbs:
  • 59.3g
  • 19%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 6 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. Bring water and sugar to a boil in a medium saucepan over medium heat. Stir in the rhubarb, turn heat to low, cover, and simmer until rhubarb is soft, 10 to 15 minutes. Mash and chill in the refrigerator, about one hour.
  2. To serve, mix the grapes, orange, strawberries, apple, peach, plum, cherries, and blueberries with 2/3 cup of the rhubarb sauce. Stir gently, but thoroughly to coat. Refrigerate for at least two hours to allow the flavors to blend.
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Footnotes

  • Note
  • The nutrition information reflects the entire quantity of sauce, not the 2/3 cup actually used.
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Reviews 9

  1. 10 Ratings

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LLANKOWSKI
9/4/2006

Wow! I had never thought of adding rhubarb to fruit salad. In fact, I'm one of those people who think fruit salad should have no dressing at all, but I've just changed my mind. The rhubarb is not very sweet, and it gives just a hnt of tartness to the fruit. Great combination!

JenMaye
5/4/2009

So good and easy! I made just a few changes on the fruit I used (to use what was more in season) Otherwise followed the recipe and it is delicious.

IowaGirl
3/10/2009

Excellent! If you can't find fresh rhubarb, consider looking in the freezer section. I used fresh-frozen rhubarb & the sauce was as good as fresh!