Frozen Rhubarb Salad
A refreshing frozen dessert combining tart rhubarb, sweet pineapple, and creamy marshmallows, perfect for summer gatherings or a cool treat on warm days.
Ingredients
Instructions
- Combine rhubarb, water, and 1/4 cup sugar in a small saucepan. Cover and cook for 3 minutes or until rhubarb is tender, stirring now and then.
- Cool the mixture to room temperature.
- Combine the cooked rhubarb with crushed pineapple and drain, reserving 1/4 cup of fruit syrup.
- Beat cream cheese with 1/4 cup sugar, lemon juice, dash of salt, and the reserved syrup until smooth.
- Stir in drained rhubarb, pineapple, and miniature marshmallows.
- Fold in whipped cream until well combined.
- Stir in red food coloring to achieve a pretty pink color.
- Pour the mixture into a mold and freeze until firm.
Tips & Substitutions
For a sweeter flavor, consider adding more sugar to the rhubarb mixture or using honey as a substitute. If you don't have miniature marshmallows, you can chop regular marshmallows into smaller pieces. To enhance the creaminess, try adding a dollop of sour cream or Greek yogurt. This Frozen Rhubarb Salad is a delightful addition to any summer meal or picnic.
Serving Suggestions
This Frozen Rhubarb Salad can be served as a light dessert or a refreshing side dish. It pairs beautifully with Lime Sprite Punch for a delightful summer gathering. For a complete meal, consider serving it alongside grilled chicken or a fresh salad. Garnish with mint leaves for an extra touch of color and flavor.
Storage & Reheating
Store any leftovers in an airtight container in the freezer. To reheat, let the salad sit at room temperature for about 10-15 minutes before serving, as it can become very firm when frozen. Enjoy this refreshing treat on a hot day, and it pairs well with desserts like Old Fashion Coconut Cake.
Nutrition & Diet Analysis (per serving)
Each serving of Frozen Rhubarb Salad contains roughly 105 calories, with 2g protein, 20g carbohydrates, and 3g fat. It is a good source of vitamin C (16% of the Daily Value) and iron (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh rhubarb instead of frozen?
Yes, fresh rhubarb can be used in this recipe. Just make sure to wash and dice it before cooking. The cooking time may vary slightly, so keep an eye on it until it becomes tender.
How long can I keep the salad in the freezer?
The Frozen Rhubarb Salad can be stored in the freezer for up to two months. After that, the texture and flavor may start to degrade. Just ensure it's well-covered to prevent freezer burn.
Is it possible to make this salad ahead of time?
Absolutely! This salad is perfect for making ahead of time. Prepare it a day or two in advance and keep it frozen until you're ready to serve. Just allow it to soften slightly at room temperature before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).