Fresh Summer Fruit Salad

Fresh Summer Fruit Salad

9 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    3 h 45 m
Recipe by  CHMOORE

“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.”

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Adjust Servings

Original recipe yields 4 servings



  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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Reviews (9)

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 very sweet, and it gives just a hnt of tartness to the fruit. Great combination!



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.



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!

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Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet



previous recipe:

Perfect Summer Fruit Salad


next recipe:

Summer Fruit Salad with Whipped Cream