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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
minutes
Cook Time
15
minutes
minutes
Total Time
35
minutes
minutes
Servings
6
servings
Calories
107
kcal
Author
Shelby Law Ruttan
Ingredients
1
cup
water
½
cup
Swerve Granulated Sweetener
2
cups
Rhubarb
cut into 1 inch pieces
1
tablespoon
Jordan's Skinny Pineapple Syrup
1
tablespoon
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:
1
g
|
Calories:
107
kcal
|
Carbohydrates:
9
g
|
Protein:
2
g
|
Fat:
8
g
|
Sodium:
4
mg
|
Fiber:
3
g
|
Sugar:
5
g