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Home -> Fruits, grains & veggies -> Fruits
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
2 cups fresh rhubarb, rinsed and cut into 1 inch pieces 4 cups Grenadine syrup 4 large navel oranges 1 pint fresh strawberries, rinsed
Directions
Combine rhubarb and Grenadine in a medium saucepan. Simmer over low heat until rhubarb is just tender. Strain rhubarb over a large bowl. Reserve rhubarb. Return liquid to the saucepan and heat to a boil. Boil until reduced by half and syrupy. Pour thickened syrup over rhubarb. Cover and refrigerate until cold. Meanwhile, begin segmenting oranges by slicing both ends off. Cut off the peel on the sides in curving slices, removing all the peel and white pith to expose the orange segments. Cut between each segment to release the inner flesh. Reserve orange segments in a small bowl. For strawberries, use a small melon baller to scoop out small balls from strawberries. Reserve strawberry balls in a small bowl.
To Serve: Stir orange segments and strawberry balls into cooled rhubarb mixture. Spoon fruit salad into bowls and serve. Also good as an accompaniment to cakes and other desserts.
Serves 4.
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