“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.” - by CHMOORE
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 236 cal
- 12%
- Fat
- 0.8 g
- 1%
- Carbs
- 59.3 g
- 19%
Based on a 2,000 calorie diet
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Reviews (8)
Rate This Recipe
"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 ve..." See morery sweet, and it gives just a hnt of tartness to the fruit. Great combination!"
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