Rhubarb Fruit Salad

Home Rhubarb Fruit Salad

Featuring Raving Rhubarb, the May Pick of the Month

Rhubarb is a good source of potassium and vitamin K. Rhubarb is fun to experiment with!

Pick up some rhubarb today from your local grocery store!

Prep Time: 10 minutes.

Cook Time: 15 minutes.

Servings: 8.

Bring rhubarb, honey and orange juice to a simmer in medium sauce pan over medium heat.
Cook, stirring occasionally, until the rhubarb is just beginning to break down, three to four minutes.
Transfer to a large bowl and refrigerate for about 15 minutes to cool.
Stir grapes, melon and strawberries into the rhubarb mixture.
Serve or refrigerate until ready to use.

It’s low in calories and sodium and high in potassium.
A one-cup serving provides 30 to 40 percent of the daily value of vitamin K.
It’s rich in nutrients – more than 42 types of phytonutrients and chemicals are found in rhubarb.

Pair it with sweet fruits like strawberries, peaches or apply for a sweet-tart balance when using in desserts.
Dice or slice to add tartness in smoothies, spring soups or salads.
Cook into a compote, sauce or jam.

Selection: Choose stalks that are firm and brightly colored with a deep red hue to obtain the best flavor. Thin stalks are more tender than thick stalks.
Storage: Remove and discard leaves—they contain toxic levels of oxalic acid. Wrap unwashed stalks in a plastic bag and store in refrigerator for up to 10 days.
Preparation: Thoroughly wash stalks to remove dirt. Trim off stem ends, brown spots or damaged areas of the stalk.
Cooking: Rhubarb may be frozen, cooked, baked or eaten fresh. Use a non-reactive pan for cooking.

Serving Size: 3/4 cup.
Amount Per Serving
- Calories: 70.
- Total Fat: 0 g.
- Total Carbohydrates: 19 g.
- Protein: 1 g.