• Liz Talley - Urban Graze

Orange Rhubarb Dessert Salad

We love rhubarb and orange. And the good news is that oranges can still be had while celebrating the beginning of the rhubarb season. Now add some vanilla and you’ve got a trifecta!

¼ c. organic raw cane sugar

1 tsp. vanilla extract

⅓ c. water

2 c. ½” sliced rhubarb

2 small oranges, peeled and segmented

¼ - ½ c. toasted almonds (sliced or rough-chopped whole)

Frozen vanilla yogurt or ice cream

In a saucepan, combine sugar, vanilla, and water. Bring to a low simmer and stir until sugar has dissolved. Add rhubarb, return to a simmer and cook on low for 1-4 minutes; rhubarb should be tender, but still holding its shape. Cool, cover and refrigerate (1-24 hours), allowing the flavors to meld.

When ready to serve, place the orange segments in bowls and top with the rhubarb. Add a small scoop of frozen yogurt or ice cream, and sprinkle with 1-2 tablespoons of toasted almonds.

Recipe created or adapted by Liz Talley, Urban Graze

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