Reviewed: Jun. 1, 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!

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11 users found this review helpful

Reviewer:

Brenda

Reviewed: Sep. 5, 2010

This is great!

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4 users found this review helpful

Reviewer:

Connie

Reviewed: May 4, 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.

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11 users found this review helpful

Reviewer:

JenMaye

Cooking Level: Expert

Reviewed: Mar. 9, 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!

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13 users found this review helpful

Reviewer:

Mamacita M

Cooking Level: Intermediate

Home Town: Washington, Iowa, USA

Living In: Overland Park, Kansas, USA

Reviewed: Sep. 4, 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!

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19 users found this review helpful