Strawberry-Rhubarb Salad



  • 1 cup water
  • 1/2 cup granulated sugar
  • 2 cups 1-inch diagonally sliced rhubarb (from 3 large stalks)
  • 1 tablespoon fresh orange juice (from 1 small orange)
  • 1 tablespoon fresh lemon juice (from 1 lemon)
  • 20 ounces fresh strawberries, quartered lengthwise (about 3 cups)
  • 1/2 cup toasted slivered almonds
  • 1/4 cup small mint leaves

How to Make It

Step 1

Stir together water and sugar in a small saucepan over medium-high; bring to a boil, and cook, stirring occasionally, until sugar dissolves. Add rhubarb to pan; cook 1 minute. Remove pan from heat. Cover and let stand until rhubarb is tender-crisp, about 15 minutes. Remove rhubarb with a slotted spoon, reserving rhubarb syrup.

Step 2

Stir together orange juice, lemon juice, and 2 tablespoons rhubarb syrup in a large bowl. Add rhubarb, strawberries, almonds, and mint; stir gently to combine. Serve at room temperature or chilled. (Reserve remaining rhubarb syrup for another use.)