Rhubarb is ripe with opportunity to mess with people. It’s usually cloyingly sweet, as mounds of sugar mask its inherently bitter flavor. There’s an infamous dessert in our family of strawberry rhubarb crumble made with packs of strawberry Jell-O, and finished off with Cool Whip to “cut the sweetness”. Classic Minnesota dessert.
Side note: only in Minnie do we require adjectives for salads: Jell-O salad, macaroni salad, fruit salad, bean salad, lettuce salad. Not to be confused with the entirely separate category of “fluff” aka salads made with Cool Whip. These types of descriptions are necessary to avoid salad redundancy at potlucks. I digress.
I actually prefer rhubarb closer to bitter than sweet, and so when I saw a recipe similar to this I couldn’t resist tinkering. It’s not going to be a regular in the rotation but would be awesome for a dinner party with adventurous friends. Or to freak people out at potlucks.
Reviews from the boys:
“Mom, that kiwi isn’t ripe.”
“Who put celery in the strawberries?!”
Hey, at least they tried it. And I enjoyed watching them pucker 😉
Strawberry rhubarb salad
- 2 cups quartered strawberries
- 1 stalk rhubarb, thinly sliced
- 2 tbsp chopped fresh mint
- 1 tbsp honey
- 1 tbsp orange juice
Mix ingredients and allow to marinate 30 minute.