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One day I decided to stir some rhubarb sauce into my fruit salad – and LOVED the result. The rhubarb sauce keeps fruits from turning brown too.
Ingredients
- ½ cup water
- 2/3 cup sugar
- 3 cups thinly sliced rhubarb
- 15 seedless grapes, halved
- ½ orange, sectioned
- 10 fresh strawberries, hulled and halved
- 1 apple, cored and diced
- 1 peach, sliced
- 1 plum, pitted and sliced
- 15 pitted Bing cherries
- ¼ cup fresh blueberries
Directions
Step 1
Bring water and sugar to a boil in a medium saucepan over medium heat. Stir in the rhubarb, turn heat to low, cover, and simmer until rhubarb is soft, 10 to 15 minutes. Mash and chill in the refrigerator, about one hour.
Step 2
To serve, mix the grapes, orange, strawberries, apple, peach, plum, cherries, and blueberries with 2/3 cup of the rhubarb sauce. Stir gently, but thoroughly to coat. Refrigerate for at least two hours to allow the flavors to blend.
Note
The nutrition information reflects the entire quantity of sauce, not the 2/3 cup actually used.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 236 | |
| % Daily Value * | |
| Total Fat1g | 1% |
| Saturated Fat0g | 1% |
| Sodium6mg | 0% |
| Total Carbohydrate59g | 22% |
| Dietary Fiber5g | 17% |
| Total Sugars52g | |
| Protein2g | |
| Vitamin C54mg | 272% |
| Calcium105mg | 8% |
| Iron1mg | 3% |
| Potassium518mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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