One day, I decided to stir some rhubarb sauce into my fresh summer fruit salad and loved the result. The rhubarb sauce keeps fruits from turning brown, too.
Ingredients
- 0.67 cups sugar
- 0.5 cups water
- 3 cups thinly sliced rhubarb
- 15 Bings cherries , pitted
- 15 seedlesss grapes , halved
- 10 freshs strawberries , hulled and halved
- 1 apple , cored and diced
- 1 peach , pitted and sliced
- 1 plum , pitted and sliced
- ½ orange , peeled and sectioned
- 0.25 cups fresh blueberries
Instructions
-
1
Bring sugar and water to a boil in a medium saucepan over medium heat; stir in rhubarb. Reduce heat to low, cover, and simmer until rhubarb is soft, 10 to 15 minutes. Mash rhubarb; chill sacue in the refrigerator, about 1 hour.
-
2
Stir cherries, grapes, strawberries, apple, peach, plum, orange, and blueberries together with ⅔ cup rhubarb sauce in a large bowl to coat. Chill in the refrigerator for at least 2 hours.
Nutrition Facts
Per serving
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