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Strawberry Rhubarb Salad w/ Sage Flowers & Coconut Chips
WASH all the fruit.
MIX honey and vanilla in a bowl. MIX in thinly sliced rhubarb, stirring to coat well.
CUT strawberries in ¼ ‘s. FOLD gently into rhubarb mix.
MARINATE at room temp for 30mins up to 4 hours before serving.
SERVE sprinkled with sage flowers and coconut chips if using.
SWAP honey for maple syrup if you prefer, or skip the sweetener altogether.
ADD other fruits like kiwi, peaches, nectarines, orange, asian pears – chop similar size to cut up strawberries.
SKIP coconut or swap it for cacao nibs, sunflower seeds to add a different texture.