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Fresh Summer Fruit Salad

SUBMITTED BY: CHMOORE

"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."
RECIPE RATING:
The reviewer gave this recipe 1 stars. This recipe average a 5 star rating.
Read Reviews (1)
PREP TIME  30 Min
COOK TIME  15 Min
READY IN  3 Hrs 45 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1/2 cup water
  • 2/3 cup sugar
  • 3 cups thinly sliced rhubarb
  • 15 seedless grapes, halved
  • 1/2 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
  • 1/4 cup fresh blueberries

DIRECTIONS

  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.

FOOTNOTE

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

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 4, 2006 by LLANKOWSKI
Wow! I had never thought of adding rhubarb to fruit salad. In fact, I'm one of those people... MORE


 
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Nutritional Information
Fresh Summer Fruit Salad

Servings Per Recipe: 4

Amount Per Serving

Calories: 233

  • Total Fat: 0.9g
  • Cholesterol: 0mg
  • Sodium: 6mg
  • Total Carbs: 58.3g
  •     Dietary Fiber: 5g
  • Protein: 1.9g

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