Fresh Summer Fruit Salad


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.

Prep Time:
30 mins
Cook Time:
15 mins
Additional Time:
3 hrs
Total Time:
3 hrs 45 mins
4 servings


  • ½ cup water

  • 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


  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.

  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.


The nutrition information reflects the entire quantity of sauce, not the 2/3 cup actually used.

Nutrition Facts (per serving)

236 Calories
1g Fat
59g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 236
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Sodium 6mg 0%
Total Carbohydrate 59g 22%
Dietary Fiber 5g 17%
Total Sugars 52g
Protein 2g
Vitamin C 54mg 272%
Calcium 105mg 8%
Iron 1mg 3%
Potassium 518mg 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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