Strawberry Rhubarb Romanoff


Strawberry Rhubarb Salad

Strawberry Rhubarb Salad

This is a fresh, delicious dessert that involves no cooking and is a perfect dish for the July 4th holiday. The sugar brings out the sweetness of the strawberries and tempers the tartness of the rhubarb. The strawberries are the shining star here, but for rhubarb fans, this is a great combination. Rhubarb is actually a vegetable and is only in season May thru July. I finish this dish with lightly toasted almonds and some fresh mint leaves. But the dish would be perfect with a dollop of fresh whipped cream or a scoop of vanilla ice cream too!

  • 1 quart of strawberries, rinsed, hulled and quartered
  • 2 stalks of rhubarb, rinsed and thinly sliced
  • 1/4 cup Cointreau (or other orange liqueur like Grand Marnier) or orange juice
  • 2 tablespoons of granulated sugar

Whipped Cream:

  • 1 cup of heavy cream
  • 1 tablespoon of confectioner’s sugar
  • 1 tablespoon vanilla extract

Place the strawberries and rhubarb in a large bowl. Sprinkle the cointreau or orange juice and the granulated sugar, over the strawberries and rhubarb. Stir gently. Let this sit for 30 minutes, turning occasionally.

Fresh Whipped Cream: In a electric mixer, with a chilled bowl, whip the cream, confectioner’s sugar and vanilla until the mixture forms soft peaks. Serve immediately or cover and chill.

Source: Boston Globe

 

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