Fruit Salad with Confit Rhubarb

Name: Fruit Salad with Confit Rhubarb
Prep time: 20 min
Total time: 20 min
Yield: 6 serving(s)
Ingredients: 1/2 pineapple, peeled and cut into thin slices; 1/8 medium seedless watermelon, peeled and cut into thin slices; 2 cups (270 g) sliced strawberries; 1 cup (250 ml) sous vide confit rhubarb (see recipe)

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Preparation 20 min
Servings 6

Confit rhubarb elevates a summer fruit salad with tender, tangy pieces that mingle beautifully with pineapple, melon and strawberries — perfect for a light dessert or refreshing brunch.

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

Ingredients

- 1/2 pineapple, peeled and cut into thin slices
- 1/8 medium seedless watermelon, peeled and cut into thin slices
- 2 cups (270 g) sliced strawberries
- 1 cup (250 ml) sous vide confit rhubarb (see recipe)

Preparation

- In a large serving plate, arrange the fruit. Allow your guests to serve themselves, then drizzle with the confit rhubarb syrup.

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Fruit Salad with Confit Rhubarb

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Ingredients

Preparation

Personal Note

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