Combining Greens And Veggies With Rhubarb

Rhubarb-salad dishes combining sauteed-rhubarb, sweet fruits, cheeses and assorted veggies sounds interesting.

When thinking of a salad made with rhubarb, do you picture biting into a raw stalk?

Though that is actually done in some parts, not to worry here.

For the bulk of these recipes, the rhubarb is actually reduced to a lovely sauce or juice and then mixed with other items to produce some rather unique salads.

Some are in the forms of molds, green and leafy vegetable salads, or great fruity variety types. You can even mix up your own rhubarb-vinaigrette.


2 tsp. olive oil for saute
1/2 cup diced rhubarb
2 cloves garlic minced
Zest of one orange
1/2 cup orange juice
2 tblsp. honey
1/2 cup rice wine vinegar
1 cup olive oil
pinch salt
1 tsp. coarse pepper

In a frying pan, saute the rhubarb in the 2 tsp. of oil. Add garlic and juice and stir. Let simmer for a few minutes. Pour sauteed-rhubarb into a large bowl and add remaining ingredients, while whisking in the oil slowly.


1/3 cup water
1 cup granulated sugar
2 1/2 cups chopped rhubarb
1 tblsp. lemon juice
1 small package raspberry gelatin
1 1/2 cups chopped celery
1 cup walnut pieces

Combine water and rhubarb in small pot and cook down on low heat until soft. Add sugar and mix well until dissolved. Add lemon juice and refrigerate.

Dissolve the gelatin in 1/2 cup boiled water and set aside. When cooled, mix all ingredients and refrigerate until served.

rhubarb beet salad


1 cup crushed and drained pineapple
2 cups sweetened rhubarb compote
1 small package orange jello
1/2 cup walnuts

You can use a large bowl or large pan.

Mix jello as per instructions on box. Add rhubarb and refrigerate. As it thickens, gently add in the pineapple and nuts.

See the Video for the basic start to making a vinaigrette. Very easy!


1 1/2 cups chopped rhubarb
1 cup minced green onions
1 1/2 cups chopped strawberries 1 1/2 tsp. sugar
1/2 cup red wine vinegar

Simmer all ingredients until rhubarb is soft. Puree and strain into a bowl. Let cool.

With a whisk, add in 3/4 cup oil and 1/2 tsp. dry mustard.

This is a lovely vinaigrette for arugula salad.

To make the salad, simply mix a dozen strawberries with 2 cups chopped arugula and 3/4 cup feta cheese.


1 small package lemon gelatin
1 cup boiling water
1 cup rhubarb juice
1/3 cup sugar
1 tsp. vinegar
2 cups chopped vegetables

Choose from chopped cucumber, celery or apples. Grated carrots are fine as well.

1/2 dozen chopped maraschino cherries

Dissolve the gelatin in the water. Cool and add the rhubarb juice and all other ingredients.

Pour into jello molds or one large dish. Chill until set.

Note that rhubarb juice is made from strained compote.

See International Recipes For
Russian Rhubarb Salads


3 1/2 cups chopped rhubarb
1 cup white sugar
1 large package strawberry jello
2 1/2 cups sliced strawberries
1 small package cream cheese
Cool whip or Dream whip

Combine rhubarb and sugar and simmer on low heat until tender. Prepare gelatin as per instructions, and add in rhubarb mix and strawberries.

Spread in a shallow glass pan and chill until set.

Combine softened cream cheese and whipped topping and spread over rhubarb mixture. Refrigerate until served.


3 oz package cherry gelatin
2 cups hot rhubarb compote
1 cup cold water
1 tblsp. lemon juice
1/2 tsp. salt
1/2 cup chopped celery
1/4 cup golden raisins

Dissolve the gelatin directly in the rhubarb compote. Add water and juices and chill. When thickened, stir in the celery and raisins.


2 cups chopped rhubarb
1 cup white sugar
1 1/2 cups white wine
2 1/2 cups melon balls of your choice

On low heat, simmer rhubarb, sugar and wine until rhubarb is soft. Add the melon balls or melon pieces to the sauce.

Refrigerate 2 hours and serve in individual dishes. Garnish with mint.


Begin by arranging spinach leaves on individual small plates.

In a saucepan, combine 4 cups chopped rhubarb with 1/3 cup white sugar. Cook for 2 minutes, and strain. Do not dispose of the rhubarb pieces.

Add the rhubarb juice back into the pan, and add 2 tblsp. of red wine vinegar and a pinch of salt and pepper.

Cook down until reduced by half. Remove from heat and mix in 4 - 6 tblsp. of vegetable oil. Pour over spinach leaves, and spoon cooked rhubarb pieces over top as well before serving.

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