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Strawberry-Rhubarb Salad with Almonds and Mint

Recipe Date:
May 16, 2017
Serving Size:
4
Cook Time:
00:35:00
Difficulty:
Easy
Measurements:
Imperial (US)
Wonderful as a first course for brunch, or over vanilla ice cream for dessert.
Ingredients
  • 1 large rhubarb stalk, strings removed, thinly sliced on the diagonal
  • 2 tbsps cane sugar
  • 1 tbsp Meadery of the Rockies Honey Sheré
  • 1 tsp orange zest
  • 1 lb strawberries, hulled and quartered, or sliced if they are large
  • 1/4 cup toasted slivered almonds
  • 1/4 cup torn fresh mint leaves
Directions

Toss the sliced rhubarb with sugar, orange zest and Honey Sheré in a medium bowl. Macerate the rhubarb until it is slightly softened and releases its juices, about 30 minutes. Taste. If the rhubarb is still too sour for your taste, add a little more sugar and let rest a little longer. Add the rhubarb and all its juices to the strawberries. Add the almonds and mint leaves and enjoy!