Tasty strawberry rhubarb recipes – Delicious & Easy!

Is there anything that sings of early summer quite like the vibrant pairing the delightful A blend of sweet strawberries. and tart rhubarb? That delightful combination of flavours can transport us back to grandma’s kitchen or a sunny afternoon picnic. If you’ve been wondering how to capture that magic in your own baking, you’re in the right place! We believe that everyone can create stunning desserts with these glorious ingredients, and we’re here to show you how with our favourite strawberry rhubarb recipes.

The Magic of Strawberry and Rhubarb: A Perfect Pairing

Why do strawberries and rhubarb work so wonderfully together? It’s a classic case of opposites attract! Rhubarb, often One of the first fruits of the season. (though botanically a vegetable!), brings a wonderful tartness and earthy notes. Strawberries, on the other hand, burst with sweetness and a delicate, floral aroma. When combined, the sweetness of the strawberries mellows the rhubarb’s sharpness, while the rhubarb adds a complex tang that prevents the dessert from being overly sugary. It’s a true taste of spring and early summer, a flavour combination celebrated in countless homemade fruit desserts.

The vibrant colours are also a feast for the eyes – the deep red of ripe strawberries mingling with the pinks and greens of rhubarb stalks creates visually stunning dishes. Whether baked into a pie, simmered into a compote, or topped with a buttery crumble, this duo is a winner every time.

Choosing Your Ingredients: The Foundation of Flavour

The secret to any fantastic dish lies in the quality of its ingredients, and our strawberry rhubarb recipes are no exception. Taking a little care when selecting your fruit will make all the difference to the final flavour and texture.

Selecting the Best Strawberries

When we’re picking strawberries, we look for:

• Colour: Bright, vibrant red all over. Avoid berries with white or green patches near the top, as they weren’t fully ripe when picked.
• Aroma: Good strawberries should smell sweet and fragrant. If they have little to no smell, they likely won’t have much flavour either.
• Texture: They should be plump and firm, but not hard. Avoid mushy, bruised, or mouldy berries.
• Size: For most recipes, medium-sized strawberries are ideal. Overly large ones can sometimes be watery.

It’s always best to use fresh, seasonal strawberries if you can. Farmers’ markets are a great place to find them!

Picking Perfect Fresh Rhubarb

Rhubarb can seem a bit mysterious if you haven’t cooked with it before. Here’s what we look for:

• Stalks: Choose firm, crisp stalks. Limp or rubbery stalks are past their best.
• Colour: Rhubarb stalks can range from deep red to speckled pink and even green. The colour doesn’t always indicate sweetness or ripeness – some green varieties are very tender and flavourful. Redder stalks often yield a prettier colour in your final dish.
• Size: Thinner stalks tend to be more tender than very thick ones, which can sometimes be stringier.
• Leaves: Remember, rhubarb leaves are poisonous due to their high oxalic acid content. Always remove and discard them completely before cooking. Most rhubarb sold in shops will already have the leaves removed.

Essential Ingredients for Our Strawberry Rhubarb Recipes

Below is a general idea of what you’ll typically need for many strawberry rhubarb delights. Specific quantities will be in each recipe.

Having fresh, good-quality ingredients is the first step to success. Now, let’s get baking!

Our Favourite Strawberry Rhubarb Recipes

We’ve gathered some of our most cherished recipes that truly celebrate this wonderful fruit combination. From a comforting crumble to a show-stopping pie, there’s something here for everyone looking for fantastic easy rhubarb recipes.

1. Classic Strawberry Rhubarb Crumble

A rhubarb crumble is perhaps one of the most beloved British puddings, and adding strawberries makes it even more special. It’s simple, rustic, and incredibly satisfying, especially served warm with a dollop of custard A scoop of vanilla ice cream.

Ingredients:

• For the Filling:
  • 400g rhubarb, trimmed and chopped into 2cm pieces
  • 400g strawberries, hulled and halved (or quartered if large)
  • 100g caster sugar (adjust to taste depending on fruit sweetness)
  • 1 tbsp cornflour (optional, helps thicken the juices)
  • Zest of 1/2 orange (optional, but adds a lovely warmth)
• For the Crumble Topping:
  • 175g plain flour
  • 100g cold unsalted butter, cubed
  • 75g demerara sugar (or a mix of caster and demerara)
  • 50g rolled oats (optional, for extra texture)
  • Pinch of ground ginger or cinnamon (optional)

Instructions:

1. Preheat your oven to 180°C (160°C Fan/Gas Mark 4).
2. Prepare the filling: In a large bowl, gently combine the chopped rhubarb, strawberries, caster sugar, cornflour (if using), and orange zest (if using). Tip this mixture into an ovenproof dish approximately 20x30cm.
3. Make the crumble topping: In a separate bowl, add the plain flour and cold cubed butter. Using your fingertips, blend the butter into the flour until the mixture resembles coarse breadcrumbs. Try to work quickly so the butter doesn’t melt.
4. Stir in the demerara sugar, rolled oats (if using), and any spices you’ve chosen.
5. Assemble and bake: Evenly sprinkle the crumble topping over the fruit mixture in the dish.
6. Bake for 35 to 45 minutes, or until the topping is golden brown and the fruit juices bubble around the edges.
7. Allow it to sit for 5 to 10 minutes before serving. This will let the molten fruit cool slightly and thicken.
8. Let it sit for 5-10 minutes before serving. This allows the molten fruit to cool slightly and thicken.

We love how this crumble fills the kitchen with an irresistible aroma. It’s the perfect end to a Sunday lunch!

2. Delicious Strawberry Rhubarb Pie

A classic American dessert, strawberry rhubarb pie is a true showstopper. The flaky pastry combined with the sweet-tart filling is simply divine. While making your own pastry is rewarding, feel free to use good quality shop-bought shortcrust pastry to save time.

Ingredients:

• For the Pastry (or use 1 pack of ready-made shortcrust pastry, enough for a double crust):
  • 250g plain flour
  • 125g cold unsalted butter, cubed
  • 1 tbsp caster sugar
  • Pinch of salt
  • 3-4 tbsp ice-cold water
• For the Filling:
  • 450g rhubarb, trimmed and chopped into 1-2cm pieces
  • 450g strawberries, hulled and halved or quartered
  • 150-200g caster sugar (adjust to taste)
  • 40g cornflour or 3 tbsp quick-cooking tapioca
  • 1 tbsp lemon juice
  • 1/2 tsp vanilla extract
  • 1 tbsp butter, cut into small pieces
• For Finishing:
  • 1 egg, beaten (for egg wash)
  • 1 tbsp caster sugar (for sprinkling)

Instructions:

1. Make the pastry (if doing from scratch): In a large bowl, combine flour, sugar, and salt. Using your fingertips, work the cold butter into the mixture until it has the texture of coarse breadcrumbs.. Gradually add the ice-cold water, mixing with a knife. Knead the dough until it just comes together. Then, divide it into two equal portions. discs (one slightly larger for the base), wrap in cling film, and chill for at least 30 minutes.
2. Preheat your oven to 200°C (180°C Fan/Gas Mark 6). Place a baking tray in the oven to heat up (this helps prevent a soggy bottom).
3. To prepare the filling, combine the rhubarb, strawberries, and sugar in a large bowl., cornflour (or tapioca), lemon juice, and vanilla extract. Mix gently until everything is well coated.
4. Assemble the pie: On a lightly floured surface, roll out the larger pastry disc to about 3mm thick and large enough to line a 23cm (9-inch) pie dish. Carefully transfer the pastry to the dish, pressing it gently into the base and sides. Trim any excess.
5. Spoon the fruit filling into the pastry-lined dish. Dot the top of the filling with the small pieces of butter.
6. Roll out the second pastry disc for the lid. You can either cover the pie completely, cutting a few steam vents, or cut it into strips to create a lattice top.
7. If making a full lid, place it over the filling. Trim the edges, then crimp them together with the base pastry to seal. Brush the top with the beaten egg and sprinkle with caster sugar.
8. Bake the pie: Place the pie dish onto the preheated baking tray in the oven. Bake for 20 After baking for a few minutes, lower the oven temperature to 180°C (160°C Fan/Gas Mark 4) and bake for another 35-45 Minutes, or until the pastry turns golden brown and the filling is bubbling. If the crust starts to brown too quickly, you can loosely cover it with foil.
9. Let the pie cool for at least 2-3 hours before slicing and serving. This allows the filling to set properly.

This pie is a fantastic centrepiece for any gathering and a true celebration of baking with rhubarb and strawberries.

3. Quick Strawberry Rhubarb Compote/Sauce

Sometimes we want those wonderful flavours without a big baking project. This quick compote is perfect! Serve it over yoghurt, porridge, pancakes, waffles, or ice cream. It’s also delicious with scones and clotted cream for a seasonal twist on a cream tea.

Ingredients:

• 250g rhubarb, trimmed and chopped into 1cm pieces
• 250g strawberries, hulled and quartered
• 50-75g caster sugar (or to taste)
• 1 tbsp water or orange juice
• A squeeze of lemon juice
• Optional: 1/2 vanilla pod (seeds scraped) or a tiny pinch of ground ginger

Instructions:

1. Combine the chopped rhubarb, sugar, and water/orange juice in a medium saucepan. If using, add the vanilla seeds or ginger.
2. Cook over medium-low heat, stirring occasionally, for about Cook for 10 to 15 minutes, or until the rhubarb begins to soften and break down.
3. Add the quartered strawberries and the squeeze of lemon juice to the saucepan.
4. Continue to cook for another 5-7 minutes, stirring gently, until the strawberries have softened but still hold some shape, and the sauce has thickened slightly.
5. Taste and add more sugar if needed.
6. Remove from the heat and let it cool. The compote will thicken further as it cools.

This compote is wonderfully versatile. We often make a big batch to enjoy throughout the week. For those who enjoy other fruit-based desserts, you might also like our Applesauce Cake Recipe, which offers a different but equally comforting fruity bake.

Watch: Easy Strawberry Rhubarb Crumble Recipe

Sometimes, seeing a recipe come together makes all the difference. Here’s a wonderful video from Preppy Kitchen showing how to make an easy strawberry rhubarb crumble. It’s beginner-friendly and gives you a great visual guide!

Tips for Perfect Strawberry Rhubarb Creations

To help you achieve the best results with your strawberry rhubarb recipes, we’ve compiled a few handy tips:

• Don’t overcook rhubarb: Rhubarb cooks down quite quickly. For pies and crumbles, you want it tender but not complete mush. For compotes, you can cook it longer if you prefer a smoother texture.
• Balance the sweetness: Taste your fruit! If your strawberries are exceptionally sweet or your rhubarb particularly tart, you might need to adjust the sugar in the recipe. It’s always easier to add more sugar than to take it away.
• Manage moisture: Strawberries and rhubarb release a lot of liquid when cooked. Using a thickener like cornflour, plain flour, or quick-cooking tapioca in pies and crumbles helps prevent a soggy bottom. For pies, pre-baking the bottom crust slightly (blind baking) can also help.
• Get creative with spices: Ginger, cinnamon, nutmeg, star anise, and cardamom all pair beautifully with strawberry and rhubarb. Orange or lemon zest can also add a lovely brightness.
• Rest your bakes: Pies, in particular, benefit from a good cooling period (at least 2-3 hours) Make sure to let it set properly before slicing. This will allow the filling to firm up., so you get clean slices rather than a runny mess.

If you’re looking for other exciting dessert ideas, our Banana Split Cake Recipe is another crowd-pleaser that’s perfect for celebrations.

Storing Your Strawberry Rhubarb Delights

Once you’ve made your delicious treats, you’ll want to store them properly to keep them tasting their best.

• Crumbles and Pies: These can be stored at room temperature, loosely covered, for up to 2 days. For longer storage (up to 4-5 days), keep them covered in the refrigerator. They can be reheated in a moderate oven or enjoyed cold.
• Compote/Sauce: Cool the compote completely, then transfer it to an airtight container and store it in the refrigerator for up to a week. It can also be frozen for longer storage (up to 3 months).
• Freezing uncooked filling: You can prepare the fruit filling for pies or crumbles, let it cool completely if cooked, and then freeze it in a freezer-safe bag or container for up to 3 months. Thaw in the refrigerator before using.

Conclusion: Embrace the Sweet and Tart!

We hope this guide has inspired you to dive into the wonderful world of strawberry rhubarb recipes. There’s a unique joy in combining these seasonal stars to create comforting crumbles, elegant pies, and versatile compotes. The vibrant colours, the balance of sweet and tart flavours, and the delightful aromas that fill your kitchen are all part of the experience. These are more than just recipes; they are a celebration of early summer desserts and the simple pleasure of homemade goodness.

So, gather your fresh ingredients, roll up your sleeves, and get baking! We encourage you to try these recipes, perhaps add your own little twists, and share your delicious creations with friends and family. There’s nothing quite like the satisfaction of serving a dessert made with love and the best of the season’s bounty.

Which strawberry rhubarb treat will you make first? Let us know in the comments below, or share your baking adventures with us on social media!