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5 from 2 votes

Strawberry Rhubarb Salad

A refreshing salad that is lightly sweetened in a sugar-free syrup.
Course Keto Side Dish
Cuisine American
Keyword Rhubarb, Rhubarb Recipes, Strawberry Rhubarb Salad
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 servings
Calories 107kcal
Author Shelby Law Ruttan

Ingredients

  • 1 cup water
  • ½ cup Swerve Granulated Sweetener
  • 2 cups Rhubarb cut into 1 inch pieces
  • 1 tbsp Jordan's Skinny Pineapple Syrup
  • 1 tbsp fresh squeezed lemon juice
  • 3 cups fresh strawberries quarted
  • ½ cup roasted chopped macadamia nuts
  • ¼ cup fresh mint leaves

Instructions

  • To Make the Syrup
  • Stir together water and sweetener in a small saucepan over medium-high; bring to a boil, and cook, stirring occasionally, until sugar dissolves.
  • Add rhubarb to pan; cook 30 seconds.
  • 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.
  • To Make the Salad
  • Stir together skinny pineapple syrup, lemon juice, and 2 tablespoons rhubarb syrup in a large bowl.
  • Add rhubarb, strawberries, and mint; stir gently to combine.
  • Just before serving, sprinkle with macadamia nuts.
  • Serve at room temperature or chilled. 

Nutrition

Serving: 1g | Calories: 107kcal | Carbohydrates: 9g | Protein: 2g | Fat: 8g | Sodium: 4mg | Fiber: 3g | Sugar: 5g