Easy Strawberry Rhubarb Salad with Rhubarb Dressing

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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 enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, feel free to click “Jump to Recipe” right under the title of this post, and you’ll head straight there!

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.

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.

Can I make strawberry-rhubarb salad ahead of time?

Most fruit salads can be made a little ahead of time, but I wouldn’t recommend making it more than an hour or two ahead of time for this salad. I recommend cooking the rhubarb ahead of time so it has time to chill before mixing in the salad.

How to Make a Rhubarb Ribbon Garnish

Wash a stalk of rhubarb and pat dry, using a sharp vegetable peeler, starting at one end, with gentle pressure, pull towards you to create a thing slice. Using a toothpick, alternate directions to create a ribbon.

More great rhubarb recipes

• Rhubarb Strawberry Oat Crumble Bars (Gluten free or Traditional)
• Rhubarb Dump Cake Recipe {without Jello}
• Easy Old-Fashioned Rhubarb Cake Recipe
• Buttermilk Rhubarb Bread with Cinnamon Streusel Topping
• Low Sugar Strawberry Rhubarb Jam (this looks amazing and a great use of rhubarb!)
• Lemon Rhubarb Bundt Cake (a crowd pleaser!)
• Strawberry Rhubarb Pie (a traditional recipe!)
• Roasted Rhubarb Crumble Ice Cream (seriously, rhubarb heaven!)
• 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!)

I hope you loved this Strawberry Rhubarb Salad recipe — if you did, would you share your creation on Instagram, Facebook and Pinterest? And be sure to comment below!

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Fresh Strawberry Rhubarb Salad

Author: Kathleen Pope

5 from 9 votes

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.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Salads and Dressings

Cuisine American

Servings 6 servings

Calories 77 kcal

Equipment

• ▢
  Organic Bamboo Cutting Board 18 x 12
• ▢
  Chef'n FreshForce Citrus Juicer,
• ▢
  Wusthof Santoku knife 5 inch

Ingredients

 

US CustomaryMetric

 

1x2x3x

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 rhubarb, diced, 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

 

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.

Strawberry Rhubarb 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.

✱ Kathleen’s Tips

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.

Nutrition

Serving: 1 serving Calories: 77 kcal Carbohydrates: 14 g Protein: 2 g Fat: 3 g Saturated Fat: 0.2 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 2 g Trans Fat: 0.002 g Sodium: 6 mg Potassium: 192 mg Fiber: 2 g Sugar: 10 g Vitamin A: 53 IU Vitamin C: 59 mg Calcium: 30 mg Iron: 1 mg

Nutrition Disclaimer

The Fresh Cooky is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

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About Kathleen Pope

Recipe Innovator | Food Photographer | Food Writer

Hi, I’m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen. Read more about Kathleen here.