Strawberry Rhubarb and Mint Salad

Recipe courtesy of the Learning Kitchen at UW Health at The American Center.

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  • ¼ cup honey
  • ¼ cup fresh orange juice
  • 5 rhubarb stalks, sliced
  • 2 lbs. strawberries, hulled, quartered
  • ¼ cup fresh mint leaves, chiffonade
  • ½ cup walnuts, pecans or hazelnuts, toasted



  1. Whisk together honey and orange juice. Add rhubarb pieces and marinade until rhubarb has softened. Add strawberries and toss to coat.
  2. Garnish with mint and toasted nuts.

Serves 4 


Nutrition Facts