Fruit Salad with Rhubarb Syrup, Mint and Basil #SundayFunday

Mixed Berries, Fresh Mint and Basil dressed in a Rhubarb Syrup is delicious as a light dessert on it's own or spooned over pound cake for a more subsantial dessert.

The Sunday Funday Bloggers are sharing Fresh Garden Harvest Recipes today.......

Renu of Cook with Renu is hosting this week and asked us to share a recipe using Fresh Garden Harvest with ingredients that are from our garden or could be found grown in any garden.

So I took a walk out to my garden and this is what is available to me at this time of year.  My rhubarb is growing like crazy, mint is overtaking the garden and my basil is beautiful.  I also have chives and thyme but didn't think that would work in my fruit salad.  My tomato and cucumber plants are coming along but it's going to be a while yet.

Before I share what I made with my bounty let's take a look at what the others prepared for us......

• Cucumber Jalapeño Margarita from Amy's Cooking Adventures
• Blender Salsa from Palatable Pastime
• Sweet and Spicy Rhubarb Chutney from Cook with Renu
• Caprese Skewers from Mayuri’s Jikoni
• Fruit Salad with Rhubarb Syrup, Mint and Basil from A Day in the Life on the Farm
• Baby Potatoes In Green Gravy With A Twist from Sneha’s Recipe
• Tomato, Garlic, and Basil Bruschetta from Karen’s Kitchen Stories
• Summer Squash Gratin from Food Lust People Love

I put the rhubarb onto the stove with some sugar and water and turned it into a simple syrup.  I was going to strain the syrup but then decided to just add the cooked rhubarb to the berries.

I used strawberries, blueberries, raspberries and blackberries in my salad but you can use any combination or just a single berry if you choose.  Stone fruit is also delicious in this salad.

Desserts, Fruit Salad, Berries, Simple Syrup, Rhubarb, Mint, Basil

Desserts

American

Yield: 8

Author: Wendy Klik

Fruit Salad with Rhubarb Syrup, Mint and Basil

Mixed Berries, Fresh Mint and Basil dressed in a Rhubarb Syrup is delicious as a light dessert on it's own or spooned over pound cake for a more subsantial dessert.

Prep time: 15 MinCook time: 30 MinInactive time: 30 MinTotal time: 1 H & 15 M

Ingredients

• 1 qt. strawberries, quartered
• 1 pt. blueberries
• 1 clam shell raspberries
• 1 clam shell blackberries
• 2-3 stalks rhubarb, chopped
• 1 c. sugar
• 1 c. water
• 5-6 mint leaves, chopped
• 5-6 basil leaves, chopped

Instructions

1. Place chopped rhubarb, water and sugar into a pan over med high heat. Cook, stirring occasionally until sugar dissolves and it starts to boil. Reduce heat to low and cook until rhubarb is softened, 20-25 minutes. Remove from heat and let come to room temperature.
2. Place the berries in a bowl along with the mint and basil. Drizzle the rhubarb and syrup over the berries and toss gently to coat and distribute.

Nutrition Facts

Calories

365.92

Fat (grams)

11.74

Sat. Fat (grams)

3.51

Carbs (grams)

64.06

Fiber (grams)

5.2

Net carbs

58.87

Sugar (grams)

36.81

Protein (grams)

4.03

Sodium (milligrams)

178.18

Cholesterol (grams)

0

Similar Recipes

Tropical Fruit Salad

Stone Fruit Salad

Grilled Fruit Salad

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