Strawberry Rhubarb Salad

by Michele Pesula Kuegler | June 30th, 2014 | Recipes, Salads, Tapas Monday

strawberry_rhubarb_saladWe end the month of June with one final salad recipe.  This salad is different than the other four recipes that I shared this month; it is a side salad.  It definitely can’t have a protein added to make it a heartier meal, at least in my opinion.  For me strawberries, rhubarb, and chicken don’t blend well.

This salad does put an interesting spin on the typical side salad.  Without a lettuce or grain base, it is light.  The strawberries add a delightful amount of sweetness, and the rhubarb adds tartness and crunch.  I served it last week with a couple other dishes to round out our Tapas Monday menu, and we both enjoyed it immensely.

I would highly recommend making this recipe soon, if you have rhubarb available.  In New Hampshire we have plenty of it right now, but once the season passes it is nearly impossible to find.  With only two main ingredients, this recipe really can’t be made without it.

This salad is made in two phases but takes only about 40 minutes total.  I would suggest serving it right after it is complete so that the strawberries don’t become too soft.


Strawberry Rhubarb Salad


  1. 1 stalk rhubarb
  2. 1 Tb. triple sec*
  3. 1 Tb. simple syrup, recipe below
  4. 1 Tb. lemon juice
  5. 8-10 strawberries, hulled
  6. 6 mint leaves
  7. 2 Tb. slivered almonds
Simple Syrup
  1. 1 cup water
  2. 1 cup sugar
  1. Slice rhubarb into 1/4″ slices. Place in small bowl with triple sec, simple syrup, and lemon juice.
  2. Stir well.
  3. Place in refrigerator and allow to chill for 30 minutes, stirring every 10.
  4. Slice strawberries into bite-sized pieces and add to salad mixture.
  5. Mince mint leaves.
  6. Add mint and almonds to salad. Toss well.
Simple Syrup
  1. Combine ingredients in a small pot over medium heat. Stir until sugar dissolves completely. Cool, transfer to a resealable contain, and store in refrigerator.
  1. *Orange juice can be used in place of triple sec.
Think Tasty

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