20 Delicious Strawberry Rhubarb Recipes for Summer

Summer’s here, and that means it’s time to celebrate the perfect pairing of strawberries and rhubarb! Whether you’re craving a sweet dessert, a refreshing drink, or a unique twist on a classic dish, we’ve got you covered. Dive into our roundup of 20 Delicious Strawberry Rhubarb Recipes that promise to bring a burst of seasonal flavor to your table. Let’s get cooking—your taste buds will thank you!

Strawberry Rhubarb Pie

Delight in the perfect balance of sweet and tart with this classic Strawberry Rhubarb Pie, a timeless dessert that’s as enjoyable to make as it is to eat. Follow these straightforward steps to create a pie that’s sure to impress.

Ingredients

• 2 cups fresh strawberries, hulled and sliced
• 2 cups fresh rhubarb, diced
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1 tbsp lemon juice
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 2 pie crusts (9-inch)
• 1 tbsp unsalted butter, cut into small pieces
• 1 egg, beaten
• 1 tbsp granulated sugar (for sprinkling)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine strawberries, rhubarb, 3/4 cup sugar, cornstarch, lemon juice, cinnamon, and salt. Mix gently until the fruit is evenly coated.
3. Roll out one pie crust and fit it into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
4. Pour the fruit mixture into the crust, then dot with butter pieces.
5. Roll out the second pie crust and place it over the filling. Trim, seal, and crimp the edges. Cut a few slits in the top crust to allow steam to escape.
6. Brush the top crust with beaten egg and sprinkle with 1 tbsp sugar.
7. Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. Tip: Place a baking sheet under the pie plate to catch any drips.
8. Cool the pie on a wire rack for at least 2 hours before serving to allow the filling to set. Tip: For a crispier crust, brush the bottom crust with egg white before adding the filling.

When sliced, this pie reveals a vibrant filling that’s thick and glossy, with a crust that’s flaky and golden. Serve it warm with a scoop of vanilla ice cream for a delightful contrast of temperatures and textures.

Strawberry Rhubarb Crisp

Now, let’s dive into making a delightful Strawberry Rhubarb Crisp, a perfect blend of sweet and tart flavors encased in a crunchy topping. This recipe is straightforward, ensuring even beginners can achieve a delicious result.

Ingredients

• 4 cups chopped rhubarb
• 2 cups sliced strawberries
• 1 cup granulated sugar
• 1 tbsp lemon juice
• 1 cup all-purpose flour
• 1 cup rolled oats
• 1 cup packed brown sugar
• 1/2 cup melted butter
• 1 tsp ground cinnamon

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, combine 4 cups chopped rhubarb, 2 cups sliced strawberries, 1 cup granulated sugar, and 1 tbsp lemon juice. Mix gently to coat the fruit evenly.
3. Transfer the fruit mixture into a 9×13 inch baking dish, spreading it out evenly.
4. In another bowl, mix 1 cup all-purpose flour, 1 cup rolled oats, 1 cup packed brown sugar, and 1 tsp ground cinnamon. Tip: For a crispier topping, ensure the butter is fully incorporated into the dry ingredients.
5. Pour 1/2 cup melted butter over the dry ingredients, stirring until the mixture resembles coarse crumbs.
6. Sprinkle the topping evenly over the fruit mixture in the baking dish. Tip: For an even bake, make sure the topping covers the fruit completely.
7. Bake in the preheated oven for 45 minutes, or until the topping is golden brown and the fruit is bubbling. Tip: Place a baking sheet underneath to catch any drips and prevent oven mess.
8. Remove from the oven and let it cool for at least 10 minutes before serving.

When served warm, the Strawberry Rhubarb Crisp offers a delightful contrast between the soft, juicy fruit and the crisp, buttery topping. For an extra treat, pair it with a scoop of vanilla ice cream to complement the tartness of the rhubarb.

Strawberry Rhubarb Jam

Making strawberry rhubarb jam is a delightful way to preserve the vibrant flavors of spring and early summer. This guide will walk you through the process, ensuring a perfect batch every time.

Ingredients

• 4 cups strawberries, hulled and chopped
• 4 cups rhubarb, chopped
• 6 cups granulated sugar
• 1/4 cup lemon juice
• 1 package (1.75 oz) powdered fruit pectin

Instructions

1. Prepare your canning jars and lids by sterilizing them in boiling water for 10 minutes, then keep them warm until ready to use.
2. In a large pot, combine the strawberries, rhubarb, lemon juice, and pectin. Stir well to mix.
3. Bring the mixture to a full rolling boil over medium-high heat, stirring constantly to prevent sticking.
4. Once boiling, add the sugar all at once, stirring until completely dissolved. Tip: Use a wooden spoon to avoid scratching your pot.
5. Return the mixture to a full rolling boil and boil for exactly 1 minute, continuing to stir. Tip: A timer is essential here to ensure the perfect set.
6. Remove from heat and skim off any foam with a spoon. Tip: For clearer jam, let it sit for a minute before skimming to allow the foam to rise.
7. Ladle the hot jam into the prepared jars, leaving 1/4 inch of headspace. Wipe the rims clean, then secure the lids.
8. Process the jars in a boiling water bath for 10 minutes to seal. Adjust the time based on your altitude if necessary.

This jam sets into a beautifully thick consistency with a perfect balance of sweet and tart. Try spreading it on warm biscuits or swirling it into yogurt for a delightful treat.

Strawberry Rhubarb Cobbler

Zesty and vibrant, this Strawberry Rhubarb Cobbler combines the tartness of rhubarb with the sweetness of strawberries under a golden, buttery crust. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• 2 cups chopped rhubarb
• 2 cups sliced strawberries
• 1 cup granulated sugar
• 1/4 cup water
• 1 tbsp cornstarch
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 1/4 cup unsalted butter, melted

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch baking dish.
2. In a medium saucepan, combine the chopped rhubarb, sliced strawberries, 1 cup granulated sugar, water, and cornstarch. Cook over medium heat, stirring occasionally, until the mixture thickens and the fruits soften, about 10 minutes.
3. Pour the fruit mixture into the prepared baking dish.
4. In a large bowl, whisk together the flour, 1/4 cup granulated sugar, baking powder, and salt. Tip: Sifting the dry ingredients ensures a lighter crust.
5. Stir in the milk and melted butter until just combined. Tip: Avoid overmixing to keep the topping tender.
6. Drop spoonfuls of the batter over the fruit mixture, covering it as evenly as possible.
7. Bake for 25-30 minutes, or until the topping is golden brown and a toothpick inserted into the topping comes out clean. Tip: Place a baking sheet under the dish to catch any spills.

Marvel at the contrast between the juicy, tangy fruit filling and the crisp, sweet topping. Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.

Strawberry Rhubarb Smoothie

Delightfully refreshing and perfectly balanced, this Strawberry Rhubarb Smoothie is a vibrant blend of sweet and tart flavors, ideal for a quick breakfast or a midday pick-me-up. Follow these simple steps to create a smoothie that’s as nutritious as it is delicious.

Ingredients

• 1 cup fresh strawberries, hulled
• 1/2 cup rhubarb, chopped
• 1/2 cup plain Greek yogurt
• 1/2 cup almond milk
• 1 tbsp honey
• 1/2 tsp vanilla extract
• 1 cup ice cubes

Instructions

1. Wash the strawberries and rhubarb under cold running water to remove any dirt or pesticides.
2. Hull the strawberries and chop the rhubarb into small pieces to ensure they blend smoothly.
3. In a blender, combine the strawberries, rhubarb, Greek yogurt, almond milk, honey, and vanilla extract.
4. Blend on high speed for 30 seconds, or until the mixture is smooth. Tip: If the mixture is too thick, add a little more almond milk to reach your desired consistency.
5. Add the ice cubes to the blender and pulse until the smoothie is frosty and well combined. Tip: For a smoother texture, let the ice cubes sit for a minute before blending to slightly soften them.
6. Pour the smoothie into a glass and serve immediately. Tip: Garnish with a small strawberry or a piece of rhubarb on the rim of the glass for an elegant touch.

Kickstart your day with this Strawberry Rhubarb Smoothie, where the creamy texture meets the perfect harmony of sweet strawberries and tangy rhubarb. Enjoy it as is, or pour it over granola for a delightful breakfast bowl.

Strawberry Rhubarb Muffins

Kickstart your morning with these delightful Strawberry Rhubarb Muffins, a perfect blend of sweet and tart flavors that come together in a moist, tender crumb. Ideal for beginners, this recipe walks you through each step to ensure baking success.

Ingredients

• 1.5 cups all-purpose flour
• 0.5 cup granulated sugar
• 2 tsp baking powder
• 0.25 tsp salt
• 0.5 cup unsalted butter, melted
• 0.5 cup milk
• 1 large egg
• 1 tsp vanilla extract
• 1 cup diced strawberries
• 1 cup diced rhubarb

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together 1.5 cups all-purpose flour, 0.5 cup granulated sugar, 2 tsp baking powder, and 0.25 tsp salt.
3. In another bowl, mix 0.5 cup melted unsalted butter, 0.5 cup milk, 1 large egg, and 1 tsp vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to keep the muffins tender.
5. Gently fold in 1 cup diced strawberries and 1 cup diced rhubarb into the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Delightfully moist with pockets of juicy strawberries and tangy rhubarb, these muffins are a treat any time of day. Serve them warm with a dab of butter or alongside your favorite tea for a cozy snack.

Strawberry Rhubarb Sauce

Kickstart your culinary adventure with this delightful Strawberry Rhubarb Sauce, a perfect blend of sweet and tart flavors that can elevate any dish from breakfast pancakes to evening desserts. This guide will walk you through each step, ensuring even beginners can achieve a perfectly balanced sauce.

Ingredients

• 2 cups chopped rhubarb
• 2 cups sliced strawberries
• 1 cup granulated sugar
• 1/4 cup water
• 1 tbsp lemon juice

Instructions

1. Combine the chopped rhubarb, sliced strawberries, granulated sugar, and water in a medium saucepan over medium heat.
2. Stir the mixture gently to ensure the sugar begins to dissolve evenly.
3. Bring the mixture to a simmer, then reduce the heat to low. Let it cook for 15 minutes, stirring occasionally to prevent sticking.
4. Add the lemon juice to the saucepan, stirring it into the mixture to brighten the flavors.
5. Continue to cook the sauce for another 5 minutes, or until the rhubarb is completely broken down and the sauce has thickened slightly.
6. Remove the saucepan from the heat and let the sauce cool for 10 minutes before serving.

Creating this Strawberry Rhubarb Sauce is a simple way to add a burst of flavor to your meals. The sauce boasts a velvety texture with a perfect balance of sweetness from the strawberries and a slight tartness from the rhubarb. Consider drizzling it over vanilla ice cream or mixing it into your morning yogurt for a refreshing twist.

Strawberry Rhubarb Tart

You’ll find that making a Strawberry Rhubarb Tart is a delightful way to combine the tartness of rhubarb with the sweetness of strawberries, creating a perfect balance of flavors in a flaky crust. This recipe is designed for beginners, with each step carefully outlined to ensure success.

Ingredients

– 1 1/4 cups all-purpose flour
– 1/2 cup unsalted butter, chilled and diced
– 1/4 cup granulated sugar
– 1/4 tsp salt
– 2 tbsp ice water
– 1 cup strawberries, hulled and sliced
– 1 cup rhubarb, diced
– 1/2 cup granulated sugar
– 1 tbsp cornstarch
– 1 tsp lemon juice
– 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix 1 1/4 cups all-purpose flour, 1/4 cup granulated sugar, and 1/4 tsp salt.
3. Add 1/2 cup chilled, diced unsalted butter to the flour mixture. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
4. Gradually add 2 tbsp ice water, stirring until the dough comes together. Tip: Add water one tablespoon at a time to avoid making the dough too wet.
5. Form the dough into a ball, flatten into a disk, wrap in plastic, and refrigerate for 30 minutes.
6. On a floured surface, roll out the dough to fit a 9-inch tart pan. Press the dough into the pan and trim the edges.
7. In a separate bowl, combine 1 cup sliced strawberries, 1 cup diced rhubarb, 1/2 cup granulated sugar, 1 tbsp cornstarch, and 1 tsp lemon juice. Mix well.
8. Pour the fruit mixture into the prepared crust.
9. Brush the edges of the crust with beaten egg for a golden finish. Tip: Use a pastry brush for even application.
10. Bake for 35-40 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet under the tart pan to catch any drips.
This Strawberry Rhubarb Tart offers a delightful contrast between the crisp, buttery crust and the soft, juicy filling. Serve it warm with a scoop of vanilla ice cream for an extra special treat.

Strawberry Rhubarb Bread

Kickstart your baking journey with this delightful Strawberry Rhubarb Bread, a perfect blend of sweet and tangy flavors that’s sure to impress. This recipe is designed for beginners, guiding you through each step with precision to ensure a delicious outcome every time.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup vegetable oil
• 1 large egg
• 1/2 cup buttermilk
• 1 tsp vanilla extract
• 1 cup diced rhubarb
• 1 cup diced strawberries

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1/2 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, mix 1/2 cup vegetable oil, 1 large egg, 1/2 cup buttermilk, and 1 tsp vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Tip: Overmixing can lead to a dense bread.
5. Gently fold in 1 cup diced rhubarb and 1 cup diced strawberries. Tip: Coating the fruit in a little flour can prevent them from sinking to the bottom.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top browns too quickly, cover loosely with aluminum foil.
8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Strawberry Rhubarb Bread boasts a moist crumb and a perfect balance of sweetness and tartness. Try serving it warm with a dollop of whipped cream for an extra indulgent treat.

Strawberry Rhubarb Compote

Very few desserts strike the perfect balance between tart and sweet quite like a homemade strawberry rhubarb compote. This guide will walk you through the process, ensuring a delicious outcome every time.

Ingredients

• 2 cups chopped rhubarb
• 2 cups sliced strawberries
• 1 cup granulated sugar
• 1 tbsp lemon juice
• 1/4 cup water

Instructions

1. Combine the chopped rhubarb, sliced strawberries, granulated sugar, lemon juice, and water in a medium saucepan.
2. Place the saucepan over medium heat and stir the mixture gently to combine all the ingredients evenly.
3. Bring the mixture to a simmer, then reduce the heat to low to maintain a gentle simmer. Tip: Stir occasionally to prevent sticking and ensure even cooking.
4. Cook for 15-20 minutes, or until the rhubarb is completely soft and the mixture has thickened slightly. Tip: The compote will continue to thicken as it cools, so don’t worry if it seems a bit thin at this stage.
5. Remove the saucepan from the heat and let the compote cool for at least 10 minutes before serving. Tip: For a smoother texture, you can blend half of the compote and mix it back in with the chunky half.

Zesty and vibrant, this strawberry rhubarb compote boasts a delightful contrast of flavors and a versatile texture that can be adjusted to your liking. Serve it warm over vanilla ice cream for a classic treat, or swirl it into yogurt for a refreshing breakfast option.

Strawberry Rhubarb Salad

Before you dive into making this refreshing Strawberry Rhubarb Salad, let’s gather our ingredients and prepare for a delightful culinary experience. This dish combines the sweetness of strawberries with the tangy kick of rhubarb, creating a perfect balance of flavors.

Ingredients

• 2 cups fresh strawberries, hulled and sliced
• 1 cup rhubarb, diced
• 1/4 cup honey
• 1 tbsp lemon juice
• 1/2 cup water
• 1/4 tsp salt

Instructions

1. In a medium saucepan, combine the diced rhubarb, honey, lemon juice, water, and salt.
2. Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally to prevent sticking.
3. Reduce the heat to low and let the mixture cook for 10 minutes, or until the rhubarb is soft and the liquid has slightly thickened. Tip: Stir gently to keep the rhubarb pieces intact.
4. Remove the saucepan from the heat and let the rhubarb mixture cool to room temperature, about 20 minutes.
5. In a large mixing bowl, combine the cooled rhubarb mixture with the sliced strawberries, gently folding to mix without crushing the strawberries. Tip: For best results, let the salad chill in the refrigerator for at least 30 minutes before serving to enhance the flavors.
6. Serve the salad chilled. Tip: Garnish with fresh mint leaves for an extra touch of freshness and color.

Enjoy the vibrant contrast of textures in this Strawberry Rhubarb Salad, from the soft rhubarb to the juicy strawberries. Its sweet and tangy profile makes it a versatile dish, perfect as a standalone dessert or a refreshing side.

Strawberry Rhubarb Ice Cream

Let’s dive into making a delightful Strawberry Rhubarb Ice Cream, a perfect blend of sweet and tart flavors that’s surprisingly simple to prepare. This guide will walk you through each step, ensuring you achieve that creamy, dreamy texture every time.

Ingredients

• 2 cups fresh strawberries, hulled and sliced
• 1 cup rhubarb, diced
• 3/4 cup granulated sugar
• 1 tbsp lemon juice
• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. In a medium saucepan over medium heat, combine strawberries, rhubarb, 3/4 cup sugar, and lemon juice. Cook for 10 minutes, stirring occasionally, until the fruits are soft and the sugar has dissolved.
2. Remove the fruit mixture from heat and let it cool to room temperature. Once cooled, puree in a blender until smooth. Strain through a fine-mesh sieve to remove seeds, if desired.
3. In a large bowl, whisk together heavy cream, milk, 1/2 cup sugar, vanilla extract, and salt until the sugar is completely dissolved.
4. Stir the fruit puree into the cream mixture until well combined. Cover and refrigerate for at least 4 hours, or overnight, to chill thoroughly.
5. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
6. Transfer the ice cream to a lidded container and freeze for at least 2 hours to firm up before serving.

Kick back and enjoy the creamy texture and the perfect balance of sweet strawberries and tart rhubarb in every scoop. For an extra special touch, serve with fresh strawberry slices or a drizzle of rhubarb syrup.

Strawberry Rhubarb Pancakes

One of the most delightful ways to welcome the summer season is by whipping up a batch of Strawberry Rhubarb Pancakes. This recipe combines the tartness of rhubarb with the sweetness of strawberries, creating a perfect balance of flavors that will brighten up your breakfast table.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup buttermilk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1/2 cup diced strawberries
• 1/2 cup diced rhubarb

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
2. In another bowl, beat 1 large egg, then mix in 1 cup buttermilk and 2 tbsp melted unsalted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined; a few lumps are okay.
4. Gently fold in 1/2 cup diced strawberries and 1/2 cup diced rhubarb into the batter.
5. Heat a non-stick skillet over medium heat and lightly grease with butter or cooking spray.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes and cook for another 1-2 minutes, or until golden brown.
8. Serve warm with maple syrup or a dollop of whipped cream for extra indulgence.

With their fluffy texture and vibrant flavor, these Strawberry Rhubarb Pancakes are a surefire way to impress. Try serving them with a side of vanilla yogurt for a refreshing twist.

Strawberry Rhubarb Sorbet

Unveiling the perfect blend of sweet and tart, this Strawberry Rhubarb Sorbet is a refreshing treat that’s surprisingly simple to make. Let’s walk through the process together, ensuring you achieve that smooth, vibrant sorbet every time.

Ingredients

• 2 cups fresh strawberries, hulled
• 1 cup fresh rhubarb, chopped
• 3/4 cup granulated sugar
• 1/2 cup water
• 1 tbsp lemon juice

Instructions

1. In a medium saucepan, combine the rhubarb, sugar, and water. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves.
2. Reduce the heat to low and let the mixture cook for 10 minutes, or until the rhubarb is soft and breaks apart easily.
3. Remove the saucepan from the heat and stir in the strawberries and lemon juice. Let the mixture cool to room temperature.
4. Once cooled, transfer the mixture to a blender and puree until smooth. For a smoother texture, strain the puree through a fine-mesh sieve to remove any seeds or fibers.
5. Pour the puree into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a sorbet consistency.
6. Transfer the sorbet to an airtight container and freeze for at least 4 hours, or until firm.

Bright and bursting with flavor, this sorbet offers a delightful contrast between the sweetness of strawberries and the tanginess of rhubarb. Serve it in chilled glasses for an elegant presentation or as a palate cleanser between courses.

Strawberry Rhubarb Cheesecake

Strawberry rhubarb cheesecake combines the tartness of rhubarb with the sweetness of strawberries in a creamy, dreamy dessert that’s perfect for any occasion. Start by gathering your ingredients to ensure a smooth baking process.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 24 oz cream cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup strawberry rhubarb compote
• 1/2 cup sour cream

Instructions

1. Preheat your oven to 325°F (163°C) to ensure it’s ready for baking.
2. Mix 1 1/2 cups graham cracker crumbs with 1/4 cup granulated sugar and 6 tbsp melted butter until well combined. Tip: Press the mixture firmly into the bottom of a 9-inch springform pan to create a solid base.
3. Bake the crust for 10 minutes at 325°F (163°C), then let it cool. Tip: Cooling the crust prevents it from becoming soggy when the filling is added.
4. Beat 24 oz softened cream cheese with 3/4 cup granulated sugar until smooth. Tip: Ensure the cream cheese is at room temperature to avoid lumps in your batter.
5. Add 3 large eggs, one at a time, mixing well after each addition, then stir in 1 tsp vanilla extract.
6. Pour the cream cheese mixture over the cooled crust, then dollop 1 cup strawberry rhubarb compote on top and swirl with a knife.
7. Bake for 45 minutes at 325°F (163°C), then turn off the oven and let the cheesecake sit inside for 1 hour to set properly.
8. Spread 1/2 cup sour cream over the top of the cheesecake and refrigerate for at least 4 hours before serving.

Ultimate in flavor and texture, this cheesecake boasts a creamy center with a tangy swirl and a crumbly crust. Serve it chilled with fresh strawberries on top for an extra burst of color and flavor.

Strawberry Rhubarb Parfait

Zesty and vibrant, this Strawberry Rhubarb Parfait is a delightful treat that combines the tartness of rhubarb with the sweetness of strawberries, layered with creamy yogurt for a perfect balance. Follow these steps to create a dessert that’s as beautiful as it is delicious.

Ingredients

• 2 cups fresh strawberries, hulled and sliced
• 1 cup rhubarb, diced
• 1/2 cup granulated sugar
• 1 tbsp lemon juice
• 1 cup Greek yogurt
• 1/2 cup granola
• 1 tbsp honey

Instructions

1. In a medium saucepan, combine the rhubarb, 1/4 cup of the sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the rhubarb is soft and the mixture has thickened, about 10 minutes. Tip: Adjust the sugar based on the tartness of your rhubarb.
2. Remove the rhubarb mixture from heat and let it cool to room temperature, about 20 minutes.
3. In a separate bowl, toss the strawberries with the remaining 1/4 cup sugar. Let them sit for 10 minutes to macerate. Tip: This step enhances the strawberries’ natural sweetness and juiciness.
4. In a serving glass, layer the Greek yogurt, followed by the macerated strawberries, then the cooled rhubarb mixture. Repeat the layers until the glass is full.
5. Sprinkle the top with granola and drizzle with honey for added crunch and sweetness. Tip: For a nuttier flavor, toast the granola before sprinkling.

Yielded with layers of creamy yogurt, juicy strawberries, and tart rhubarb, this parfait offers a symphony of textures and flavors. Serve it chilled for a refreshing summer dessert or as a decadent breakfast option.

Strawberry Rhubarb Chutney

Here’s a delightful way to preserve the vibrant flavors of spring with our Strawberry Rhubarb Chutney. This recipe balances the tartness of rhubarb with the sweetness of strawberries, creating a versatile condiment that’s perfect for both sweet and savory dishes.

Ingredients

• 2 cups chopped rhubarb
• 1 cup chopped strawberries
• 1/2 cup granulated sugar
• 1/4 cup apple cider vinegar
• 1 tbsp grated ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves

Instructions

1. Combine the rhubarb, strawberries, sugar, and apple cider vinegar in a medium saucepan over medium heat.
2. Stir the mixture gently until the sugar dissolves completely, about 5 minutes.
3. Add the grated ginger, ground cinnamon, and ground cloves to the saucepan, stirring to incorporate.
4. Reduce the heat to low and simmer the mixture uncovered for 20 minutes, stirring occasionally to prevent sticking.
5. After 20 minutes, check the consistency. The chutney should coat the back of a spoon. If it’s too runny, simmer for an additional 5 minutes.
6. Remove the saucepan from the heat and let the chutney cool to room temperature before serving or storing.

Now this chutney boasts a thick, jam-like texture with a perfect balance of sweet and tart flavors. Try it as a glaze for grilled chicken or a topping for vanilla ice cream for a surprising twist.

Strawberry Rhubarb Tea

Just as the seasons change, so do our cravings for refreshing beverages that capture the essence of the moment. Strawberry Rhubarb Tea is a delightful blend that combines the sweetness of strawberries with the tartness of rhubarb, creating a perfectly balanced drink for any time of the day.

Ingredients

• 4 cups water
• 1 cup fresh strawberries, hulled and sliced
• 1 cup rhubarb, diced
• 1/2 cup granulated sugar
• 2 tbsp lemon juice
• 4 tea bags (black or green tea)
• Ice cubes, for serving

Instructions

1. In a medium saucepan, combine 4 cups water, 1 cup fresh strawberries, and 1 cup rhubarb. Bring to a boil over medium-high heat.
2. Reduce heat to low and simmer for 15 minutes, stirring occasionally, until the fruits are soft and the liquid is slightly reduced.
3. Remove from heat and stir in 1/2 cup granulated sugar until fully dissolved. Tip: Adjust sugar based on the sweetness of your strawberries.
4. Add 2 tbsp lemon juice to the mixture, stirring to combine. This enhances the flavor and adds a bright note.
5. Strain the mixture through a fine-mesh sieve into a large pitcher, pressing on the solids to extract all the liquid. Discard the solids.
6. Add 4 tea bags to the pitcher and let steep for 5 minutes. Tip: Over-steeping can make the tea bitter, so set a timer.
7. Remove the tea bags and refrigerate the tea until chilled, about 2 hours. Tip: For a quicker chill, place the pitcher in an ice bath.
8. Serve over ice cubes in glasses. Garnish with a strawberry slice or rhubarb piece if desired.

Perfectly refreshing, this Strawberry Rhubarb Tea offers a harmonious blend of flavors with a smooth texture. Enjoy it as a midday pick-me-up or serve it at your next garden party for a touch of seasonal charm.

Strawberry Rhubarb Vodka

Begin by exploring the delightful combination of strawberries and rhubarb in this refreshing Strawberry Rhubarb Vodka recipe. Perfect for beginners, this guide will walk you through each step to create a vibrant, flavorful infusion.

Ingredients

• 2 cups fresh strawberries, hulled and halved
• 1 cup rhubarb, chopped into 1-inch pieces
• 2 cups vodka
• 1/2 cup granulated sugar
• 1 tbsp lemon juice

Instructions

1. In a large mason jar, combine the strawberries and rhubarb.
2. Pour the vodka over the fruit until fully submerged. Tip: Use a wooden spoon to gently press down the fruit if necessary.
3. Add the sugar and lemon juice to the jar, securing the lid tightly.
4. Shake the jar vigorously for 1 minute to dissolve the sugar. Tip: This step ensures even sweetness throughout the infusion.
5. Store the jar in a cool, dark place for 7 days, shaking it once daily. Tip: Daily shaking helps extract maximum flavor from the fruits.
6. After 7 days, strain the mixture through a fine-mesh sieve into a clean bottle, discarding the solids.
7. Chill the vodka in the refrigerator for at least 2 hours before serving.

Kick back and enjoy the sweet, tangy flavors of your homemade Strawberry Rhubarb Vodka. Serve it over ice for a crisp, refreshing drink or mix it into a cocktail for an extra fruity twist.

Strawberry Rhubarb Cake

Zesty and vibrant, this Strawberry Rhubarb Cake combines the tartness of rhubarb with the sweetness of strawberries in a delightful dessert that’s perfect for any occasion. Follow these steps to create a cake that’s as beautiful as it is delicious.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup diced rhubarb
• 1 cup diced strawberries
• 1 tbsp granulated sugar (for topping)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, cream together 1/2 cup softened butter and 1 cup granulated sugar until light and fluffy.
3. Beat in 2 large eggs, one at a time, then stir in 1 tsp vanilla extract.
4. Combine 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt in a separate bowl.
5. Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup milk, beginning and ending with the dry ingredients.
6. Gently fold in 1 cup diced rhubarb and 1 cup diced strawberries until just combined.
7. Pour the batter into the prepared cake pan and sprinkle the top with 1 tbsp granulated sugar.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Kick back and enjoy the moist, tender crumb of this cake, where the tart rhubarb and sweet strawberries create a perfect balance. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Conclusion

We hope this roundup of 20 Delicious Strawberry Rhubarb Recipes inspires your summer cooking! From pies to salads, there’s something for every home cook to try. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking!