Rhubarb Berry Delight Salad Recipes

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FRESH STRAWBERRY RHUBARB SALAD



Fresh Strawberry Rhubarb Salad image

Strawberry Rhubarb Salad is a simple and light fruit salad perfect for spring celebrations; juicy strawberries, sweet-tart fresh rhubarb, tossed in a light citrus dressing with mint and slivered almonds.

Provided by Kathleen • The Fresh Cooky © 2021

Categories     Salads and Dressings

Time 35m

Number Of Ingredients 10

1 cup water
1/2 cup sugar | I use all natural cane sugar (white sugar is fine.)
2 cups fresh rhubarb (about 3 stalks)
20 oz strawberries (rinsed, quartered)
1/4 cup slivered almonds
1-2 tablespoons fresh mint (julienned or minced)
2 tablespoons rhubarb simple syrup
1 tablespoon fresh orange juice
1 tablespoon fresh lemon juice
1 tsp lemon and orange zest for garnish

Steps:

  • Make 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.
  • Assemble 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.

Nutrition Facts : ServingSize 1 ounces, Calories 163 kcal, Carbohydrate 36 g, Protein 2 g, Fat 2 g, Sodium 4 mg, Fiber 3 g, Sugar 31 g, UnsaturatedFat 2 g

QUICK-PICKLED RHUBARB SALAD



Quick-Pickled Rhubarb Salad image

Rhubarb's signature tartness is actually brought down by pickling!

Provided by Lily Freedman

Categories     Bon Appétit     Salad     Rhubarb     Spring     Fennel     Celery     Side

Yield 4 servings

Number Of Ingredients 10

2 rhubarb stalks, sliced on a diagonal
1 cup red wine vinegar
1/2 cup sugar
1 1/2 teaspoons kosher salt, plus more
1 fennel bulb, halved, cored, very thinly sliced
3 celery stalks, thinly sliced on a diagonal, plus celery leaves for serving
Olive oil (for drizzling)
Freshly ground black pepper
Special Equipment
A heatproof 1-pint jar

Steps:

  • Pack rhubarb into jar. Bring vinegar, sugar, 1 1/2 tsp. kosher salt, and 3/4 cup water to a boil in a small saucepan, stirring to dissolve sugar and salt. Pour into jar. Cover and chill until cold, at least 1 hour.
  • Toss fennel, celery, 1 cup drained pickled rhubarb, and 2 Tbsp. pickling liquid in a large bowl to combine; season with salt.
  • Arrange salad on a platter; drizzle with oil and grind some pepper over. Top with celery leaves and remaining drained pickled rhubarb.
  • Do Ahead
  • Rhubarb can be pickled 1 week ahead. Keep chilled.

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