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.

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Recipe Summary

prep:
30 mins
cook:
15 mins
additional:
3 hrs
total:
3 hrs 45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

236 calories; protein 1.9g 4% DV; carbohydrates 59.3g 19% DV; fat 0.8g 1% DV; cholesterolmg; sodium 5.7mg. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/04/2006
Wow! I had never thought of adding rhubarb to fruit salad. In fact I'm one of those people who think fruit salad should have no dressing at all but I've just changed my mind. The rhubarb is not very sweet and it gives just a hnt of tartness to the fruit. Great combination! Read More
(22)

Most helpful critical review

Rating: 1 stars
07/21/2012
I didn't like the color it gave the salad and it got very soggy in the fridge. I would not make this again. Read More
(1)
14 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
09/04/2006
Wow! I had never thought of adding rhubarb to fruit salad. In fact I'm one of those people who think fruit salad should have no dressing at all but I've just changed my mind. The rhubarb is not very sweet and it gives just a hnt of tartness to the fruit. Great combination! Read More
(22)
Rating: 5 stars
05/04/2009
So good and easy! I made just a few changes on the fruit I used (to use what was more in season) Otherwise followed the recipe and it is delicious. Read More
(16)
Rating: 5 stars
03/10/2009
Excellent! If you can't find fresh rhubarb consider looking in the freezer section. I used fresh-frozen rhubarb & the sauce was as good as fresh! Read More
(16)
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Rating: 5 stars
06/02/2011
I tried this with a lot of doubts. The only reason I make a sauce for fruit salad is to prevent browning and I was out of some ingredients for my usual sauce. I was skeptical as to whether or not it really would prevent fruit from browning the taste and the texture of mashed rhubarb. Well it did an excellent job of preventing browning the texture was actually really good and the taste... Well over half of the people I served it to said it was the best fruit salad they had tasted! I cooked the rhubarb according to recipe and poured it over a nice mix of in season fruits. I poured in enough rhubarb sauce to nicely cover the fruit but not enough for it to really collect in the bottom. Then I used the rest of the sauce over waffles the next morning!! Amazing thanks! Read More
(14)
Rating: 5 stars
09/07/2010
This is great! Read More
(5)
Rating: 4 stars
07/09/2012
This was pretty good but I didn't think the crunchiness of the apple went well with the other textures. Read More
(3)
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Rating: 1 stars
07/21/2012
I didn't like the color it gave the salad and it got very soggy in the fridge. I would not make this again. Read More
(1)
Rating: 4 stars
02/10/2013
I used fruit that was in season. This sauce was excellent! I also added a bit of mint.:) Read More
(1)
Rating: 5 stars
02/19/2017
Hi - this is my submission. The folks at allrecipes altered the recipe from what I submitted. I always make the rhubarb sauce and refrigerate it. Then add only enough to coat the fruit - maybe a little more if you want more sweet-tart flavor. DONT put in all the sauce or it WILL make your fruit salad soupy! Next - alter the fruits you use for your preference! I always use berries fresh or frozen - strawberries raspberries blueberries and blackberries. I also always use orange & grapefruit cut up (love the subtle flavor the grapefruit adds!) grapes (halved) peach (fresh or frozen) and apple (for crunchiness diced). I don't like bananas personally cause they get mushy too fast. If available I add bing cherries (fresh or frozen) plum and kiwi... with the leftover rhubarb sauce I like to freeze it so I don't have to make it again for the next fruit salad. Note - I put in similar comments before but don't see my prior review - don't know why allrecipes has to delete reviews! Read More