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.
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.
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.