Strawberry Rhubarb Salad

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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.

I love it when I stumble upon a unique rhubarb recipe and this wonderful Strawberry Rhubarb Salad is the definition of unique.

Tart rhubarb blanched crisp tender making a light and lovely rhubarb simple syrup, then tossed with fresh, ripe strawberries for a unusually good spring salad.

I love the brightness and lightness of spring fruits and vegetables; if you do too, you might want to try these fresh recipes; Tropical Mango Salad, Sweet Apple Maple Salad and Blackberry Chicken Salad.

My favorite unique rhubarb recipe

Are you a rhubarb lover? Never tried it?

This is by far the most unique way I have enjoyed rhubarb, it is not buried in a concoction of strawberries and baked into a jam (though, there is nothing wrong with that).

Instead it is front and center, a sweet-tart delight amidst this quick and easy fruit salad.

Spring screams fresh rhubarb season, and for good reason too, as that is rhubarb’s prime growing season. It’s the perfect compliment to sweet strawberries.

What you’ll need for Rhubarb Fruit Salad

When I am entertaining whether for Easter or a spring ladies luncheon, I want recipes that are simple and straight forward and hopefully make ahead or quick to assemble and this strawberry rhubarb salad is exactly that!

• FRESH RHUBARB | more details below on how how to pick the best rhubarb, but you want it to be firm and not limp, the color doesn’t matter as much as the state of the stalk.
• STRAWBERRIES | purchase fresh, firm, deep red strawberries
• MINT | Adds a delightful brightness to the salad, mince it really small if you are not a huge mint lover.
• SLIVERED ALMONDS | These add a bit of protein and crunch, always a plus in my salads.
• SUGAR | I use all natural cane sugar in my recipes, you will use this to make slightly sweeten the rhubarb.
• FRESH ORANGE & LEMON JUICE | A touch of orange and lemon juice along with zest adds the perfect citrus touch.

How to Make Rhubarb Salad

The hardest thing (and it is not hard) about this unique rhubarb salad is preparing the rhubarb, you will need to cook it crisp-tender and in the process make a light and delicious rhubarb simple syrup that we will use for the dressing.

Making Rhubarb Simple Syrup

1. In a small saucepan, stir together sugar and water over medium-high heat; bring to a light boil, stirring occasionally until sugar dissolves.
2. 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 Rhubarb Salad Recipe

3. In a medium to larger bowl, stir together orange juice, lemon juice, and two tablespoons rhubarb syrup.
4. Add cooled crisp-tender rhubarb and quartered strawberries, gently toss to coat in salad dressing.

5. Add julienned or minced mint.
6. Toss in slivered almonds, serve room temp or chill up to an hour before serving.

USES FOR RHUBARB SIMPLE SYRUP | Use this leftover simple syrup to flavor cocktails and drinks, drizzle over ice cream, sorbet or yogurt. Store in a glass jar in fridge indefinitely.

Frequently Asked Questions

How to Make a Rhubarb Ribbon Garnish

If you would like to get the look for a fun garnish, wash a stalk of rhubarb and pat dry, using a sharp vegetable peeler (this is my favorite).

Starting at one end, with gentle pressure pull towards you to create a thin slice. Using a toothpick alternate directions creating a ribbon.

More great rhubarb recipes:

I have just started in the rhubarb recipe game, but I have blogging friends who have crazy great recipes, both sweet and savory!

• Rhubarb Strawberry Oat Crumble Bars (Gluten free or Traditional)
• Low Sugar Strawberry Rhubarb Jam (this looks amazing and a great use of rhubarb!)
• Rhubarb Crisp (oh yes, please!)
• Lemon Rhubarb Bundt Cake (a crowd pleaser!)
• Strawberry Rhubarb Pie (a traditional recipe!)
• Roasted Rhubarb Crumble Ice Cream (seriously, rhubarb heaven!)
• Fresh Rhubarb Cake (Michaela says it is hands down her favorite way to eat rhubarb)
• Rhubarb Carrot Cake with Mascarpone Frosting (well, hello beautiful!
• Coconut Milk Rice Pudding with Rose Rhubarb (comfort food paradise!)
• Rhubarb BBQ Sauce (I can taste the deliciousness here!)
• Old Fashioned Strawberry Rhubarb Crumble (individual servings!)
• Pineapple Rhubarb Upside Down Cake (I know someone who’d love this!)
• Grandma’s Strawberry Rhubarb Pie (I can see this pie being served by my Gramma too!)
• Layered Rhubarb Pudding Dessert (Amy is the queen of rhubarb!)

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Yield: 6 servings

Fresh Strawberry Rhubarb Salad

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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.

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

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 fresh rhubarb (about 3 stalks)
• 20 oz strawberries, rinsed, quartered
• 1/4 cup slivered almonds
• 1-2 tablespoons fresh mint, julienned or minced

Rhubarb Salad Dressing

• 2 tablespoons rhubarb simple syrup
• 1 tablespoon fresh orange juice
• 1 tablespoon fresh lemon juice
• 1 tsp lemon and orange zest for garnish

Instructions

Make Rhubarb Simple Syrup

1. In a small saucepan, stir together sugar and water over medium-high heat; bring to a light boil, stirring occasionally until sugar dissolves.
2. 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

1. In a medium to larger bowl, stir together orange juice, lemon juice, and two tablespoons rhubarb syrup.
2. 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

PREP | Make the rhubarb and simple syrup ahead of time, zest and squeeze the juices and set aside, then assembly comes quickly and easily.

FRESHEST RHUBARB | When choosing rhubarb you want it to be firm, like a stalk of celery, not limp. Rhubarb varies in colors from greenish pink to deep red, the color is varietal and does not impact the flavor.

STORING RHUBARB | If possible leave a portion of the leaf on when storing rhubarb. It is best stored in refrigerator crisper drawer, wrapped in a damp paper towel in a vented bag.

SUBSTITUTIONS | This blog is all about making a recipe yours!

• NUTS | Don't like nuts, leave them out or swap them with pecans, walnuts, hazelnuts or pistachios.
• BERRIES | No strawbs? Use ripe raspberries, blackberries or even blueberries instead.
• MINT | Not a mint lover or cannot find it, try swapping with fresh basil or even thyme or omit all together.

Use leftover simple syrup in iced tea, over ice cream or yogurt, in craft cocktails and mocktails. Refrigerated simple syrup will last indefinitely.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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  Sweese 105.401 Porcelain Bowls 10-18-28-42 Ounce Various Size Bowl Set - Set of 4, White
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  Chef'n (Lemon) FreshForce Citrus Juicer, 10.25 long
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  Microplane Spice Grater - Rasp with Soft Handle - Made in USA - Red
• 
  Wusthof Santoku knife 5 inch; Black

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 163Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 4mgCarbohydrates: 36gFiber: 3gSugar: 31gProtein: 2g

The nutritional information is estimated and may not be entirely accurate, at times it pulls information for suggestions and options which may increase calories, etc. Nutritional information will change based on used ingredients, quantities used, etc.

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