Strawberry Rhubarb Pecan Salad
A vibrant, sweet-tart salad featuring fresh strawberries, rhubarb, and crunchy pecans, combined with creamy cheese and whipped topping for a delightful dessert or brunch treat.
Ingredients
Instructions
- In a medium saucepan, combine rhubarb, water, sugar, and red food coloring.
- Bring to a boil.
- Reduce heat and simmer for 10 minutes or until rhubarb is tender.
- Remove from heat.
- Add lemon jello and stir until dissolved.
- Add cream cheese cubes and stir until melted.
- Refrigerate for 30 minutes or until mixture begins to thicken.
- Pour the mixture into a medium-sized bowl and fold in whipped cream, sliced strawberries, and chopped pecans.
- Pour into a mold or serving container.
- Cover and refrigerate for at least 3 hours before serving.
Tips & Substitutions
For a vibrant color, use a high-quality red food coloring. You can substitute the rhubarb with tart apples if unavailable, though the flavor will differ. Ensure the cream cheese is fully softened to blend smoothly into the jello mixture. If you're looking for a lighter version, consider using Greek yogurt instead of whipped cream. This salad also pairs beautifully with American recipes like Nanny's Pound Cake for a delightful dessert spread.
Serving Suggestions
This Strawberry Rhubarb Pecan Salad is perfect for summer picnics or as a refreshing side at barbecues. Serve it chilled on a bed of mixed greens for a light meal, or pair it with desserts like Divinity Pie for a sweet ending to your meal. Garnish with additional pecans or strawberries for an appealing presentation.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. The salad will continue to thicken as it sits. For best results, serve it cold, but if you prefer, let it sit at room temperature for about 15 minutes before serving to soften slightly.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Rhubarb Pecan Salad contains roughly 511 calories, with 4g protein, 86g carbohydrates, and 20g fat. It is an excellent source of vitamin C (26% of the Daily Value), and a good source of dietary fiber and vitamin A. It also contributes 5g of dietary fiber toward your daily target.
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 frozen rhubarb for this recipe?
Yes, frozen rhubarb works well in this salad. Just make sure to thaw it and drain any excess liquid before using. This ensures the consistency of the salad remains creamy and not watery.
How do I make this salad vegan?
To make this salad vegan, substitute the cream cheese with a plant-based cream cheese alternative and use coconut whipped cream instead of regular whipped cream. Ensure the jello is vegan-friendly, as some brands contain gelatin derived from animals.
What can I serve this salad with?
This salad pairs wonderfully with light dishes such as grilled chicken or fish. It can also be enjoyed as a dessert alongside baked goods like Mandel Bread. The sweet-tart flavors complement a variety of meals, making it a versatile addition to your table.
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).