20 Delicious Rhubarb Strawberries Recipes Amazing

Spring is in the air, and what better way to celebrate than with the vibrant duo of rhubarb and strawberries? Whether you’re craving a sweet dessert, a refreshing drink, or a unique twist on breakfast, our roundup of 20 Delicious Rhubarb Strawberries Recipes has something to tantalize your taste buds. Dive in and discover your next favorite dish that perfectly captures the essence of the season!

Rhubarb Strawberry Pie

Nothing says summer quite like a slice of Rhubarb Strawberry Pie, with its perfect balance of tart and sweet encased in a flaky, buttery crust.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup unsalted butter, chilled and diced
• 1/4 to 1/2 cup ice water
• 3 cups rhubarb, chopped into 1/2-inch pieces
• 3 cups strawberries, hulled and halved
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 egg, beaten (for egg wash)
• 1 tablespoon turbinado sugar (for sprinkling)

Instructions

1. In a large bowl, mix 2 1/2 cups all-purpose flour and 1 teaspoon salt. Cut in 1 cup unsalted butter until mixture resembles coarse crumbs. Gradually add 1/4 to 1/2 cup ice water, stirring until dough comes together. Divide in half, shape into disks, wrap in plastic, and chill for 1 hour.
2. Preheat oven to 400°F. In another bowl, combine 3 cups rhubarb, 3 cups strawberries, 1 cup granulated sugar, 1/4 cup cornstarch, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract. Let sit for 15 minutes.
3. Roll out one dough disk on a floured surface to fit a 9-inch pie plate. Transfer dough to plate, trim edges, and fill with rhubarb-strawberry mixture. Roll out second disk, place over filling, trim, seal, and crimp edges. Cut slits in top, brush with 1 beaten egg, and sprinkle with 1 tablespoon turbinado sugar.
4. Bake at 400°F for 25 minutes, then reduce heat to 350°F and bake for another 25-30 minutes until crust is golden and filling is bubbly. Cool on a wire rack.

The magic of this pie lies in the contrast between the crisp, sugary crust and the juicy, vibrant filling—a true celebration of seasonal flavors.

Tip: For an extra flaky crust, freeze the diced butter for 10 minutes before incorporating it into the flour.

Strawberry Rhubarb Crumble

Nothing says summer like the sweet-tart combo of strawberries and rhubarb baked under a buttery crumble topping. This Strawberry Rhubarb Crumble is a foolproof dessert that’s as easy to make as it is delicious.

Ingredients

• 4 cups fresh strawberries, hulled and halved
• 2 cups rhubarb, chopped into 1/2-inch pieces
• 3/4 cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 cup old-fashioned oats
• 1/2 cup packed brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted

Instructions

1. Preheat your oven to 375°F and lightly grease a 9-inch pie dish.
2. In a large bowl, mix strawberries, rhubarb, 3/4 cup granulated sugar, cornstarch, and vanilla extract until well combined. Pour into the prepared pie dish.
3. In another bowl, combine flour, oats, brown sugar, cinnamon, and salt. Stir in melted butter until the mixture resembles coarse crumbs. Sprinkle evenly over the fruit.
4. Bake for 35-40 minutes, or until the topping is golden and the fruit is bubbling. Let cool for 10 minutes before serving.

The magic of this crumble lies in the contrast between the juicy, vibrant fruit and the crisp, golden topping—a texture lover’s dream.

Tip: Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.

Rhubarb Strawberry Jam

There’s nothing quite like the sweet-tart combination of rhubarb and strawberries to brighten up your morning toast or afternoon scone. This Rhubarb Strawberry Jam is a delightful way to capture the essence of spring in a jar.

Ingredients

• 3 cups chopped rhubarb (about 4 stalks)
• 2 cups chopped strawberries
• 1 1/2 cups granulated sugar
• 1/4 cup lemon juice
• 1 teaspoon vanilla extract

Instructions

1. In a large pot, combine the chopped rhubarb, chopped strawberries, granulated sugar, and lemon juice. Let the mixture sit for 30 minutes to draw out the juices.
2. Place the pot over medium heat and bring the mixture to a boil, stirring frequently. Reduce the heat to low and simmer for 20 minutes, or until the jam thickens and the fruit breaks down.
3. Remove the pot from the heat and stir in the vanilla extract. Let the jam cool slightly before transferring it to jars.

The magic of this jam lies in the balance between the rhubarb’s sharpness and the strawberries’ sweetness, creating a spread that’s both vibrant and comforting.

Tip: For a smoother jam, use an immersion blender to puree the mixture before adding the vanilla extract.

Strawberry Rhubarb Smoothie

Start your morning with a burst of fruity freshness with this Strawberry Rhubarb Smoothie, a perfect blend of sweet and tart flavors that will wake up your taste buds.

Ingredients

• 1 cup frozen strawberries
• 1/2 cup chopped rhubarb, fresh or frozen
• 1 banana, peeled
• 1/2 cup Greek yogurt
• 1/2 cup almond milk
• 1 tbsp honey
• 1/2 tsp vanilla extract

Instructions

1. In a blender, combine 1 cup frozen strawberries, 1/2 cup chopped rhubarb, 1 banana, 1/2 cup Greek yogurt, 1/2 cup almond milk, 1 tbsp honey, and 1/2 tsp vanilla extract.
2. Blend on high speed until smooth, about 1-2 minutes. If the smoothie is too thick, add a little more almond milk until you reach your desired consistency.
3. Pour into glasses and serve immediately for the best flavor and texture.

The combination of strawberry and rhubarb creates a uniquely refreshing smoothie that’s both creamy and slightly tangy, making it an irresistible start to any day.

Tip: For an extra nutritional boost, add a handful of spinach or kale to the blender—you’ll hardly taste it, but you’ll get all the benefits!

Rhubarb Strawberry Compote

This Rhubarb Strawberry Compote is a vibrant, tangy-sweet topping that’s perfect for elevating your morning yogurt or evening dessert.

Ingredients

• 2 cups chopped rhubarb (about 3 stalks)
• 2 cups sliced strawberries
• 1/2 cup granulated sugar
• 1/4 cup water
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla extract

Instructions

1. In a medium saucepan, combine the chopped rhubarb, sliced strawberries, 1/2 cup granulated sugar, and 1/4 cup water. Stir to mix.
2. Bring the mixture to a simmer over medium heat, then reduce to low. Cook for 15 minutes, stirring occasionally, until the rhubarb is soft and the mixture has thickened.
3. Remove from heat and stir in 1 tablespoon lemon juice and 1/2 teaspoon vanilla extract. Let cool slightly before serving.

The compote’s balance of tart rhubarb and sweet strawberries creates a versatile sauce that’s as at home on pancakes as it is swirled into oatmeal.

Tip: For a smoother compote, blend briefly with an immersion blender after cooling.

Strawberry Rhubarb Cobbler

Nothing says summer quite like the sweet and tangy duo of strawberries and rhubarb baked into a comforting cobbler. This recipe is a foolproof way to celebrate the season’s bounty.

Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar, divided
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/4 cup unsalted butter, melted
• 2 cups chopped rhubarb
• 2 cups sliced strawberries
• 1 tablespoon cornstarch
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat your oven to 375°F and grease an 8-inch baking dish.
2. In a bowl, whisk together the flour, 1/2 cup sugar, baking powder, and salt. Stir in the milk and melted butter until just combined. Spread the batter into the prepared dish.
3. In another bowl, toss the rhubarb and strawberries with the remaining 1/2 cup sugar, cornstarch, and vanilla extract. Spread this mixture evenly over the batter.
4. Bake for 45 minutes, or until the topping is golden and the fruit is bubbly. Let it cool for 10 minutes before serving.

The magic of this cobbler lies in its reverse layering—the fruit sinks into the batter as it bakes, creating a jammy bottom and a fluffy, cake-like top.

Tip: For an extra crispy top, sprinkle a tablespoon of sugar over the batter before baking.

Rhubarb Strawberry Muffins

These Rhubarb Strawberry Muffins are a delightful way to welcome spring, combining the tartness of rhubarb with the sweetness of strawberries in a tender, buttery muffin.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted and cooled
• 2 large eggs
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1 cup diced rhubarb
• 1 cup diced strawberries

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners or grease well.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.
3. In another bowl, mix the melted butter, eggs, milk, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the diced rhubarb and strawberries.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.

The contrast between the tangy rhubarb and sweet strawberries makes these muffins irresistibly flavorful, with a moist crumb that’s perfect for breakfast or a snack.

Tip: For an extra touch of sweetness, sprinkle the tops of the muffins with a little turbinado sugar before baking.

Strawberry Rhubarb Sauce

Nothing says spring like the sweet-tart combo of strawberries and rhubarb. This Strawberry Rhubarb Sauce is a versatile delight, perfect for drizzling over pancakes, yogurt, or even ice cream.

Ingredients

• 2 cups chopped rhubarb (about 3 stalks)
• 2 cups sliced strawberries
• 1/2 cup granulated sugar
• 1/4 cup water
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

Instructions

1. In a medium saucepan, combine the chopped rhubarb, sliced strawberries, 1/2 cup granulated sugar, and 1/4 cup water. Stir to mix.
2. Bring the mixture to a simmer over medium heat, then reduce the heat to low. Cook for about 15 minutes, stirring occasionally, until the rhubarb is tender and the mixture has thickened.
3. Remove from heat and stir in 1 tablespoon lemon juice and 1 teaspoon vanilla extract. Let the sauce cool slightly before serving.

The magic of this sauce lies in its balance of flavors—the brightness of lemon juice and vanilla elevates the natural sweetness of the strawberries and the tang of rhubarb.

Tip: For a smoother sauce, blend it briefly with an immersion blender after cooling.

Rhubarb Strawberry Tart

Nothing says spring like the sweet-tart combo of rhubarb and strawberries nestled in a buttery crust. This Rhubarb Strawberry Tart is a showstopper that’s surprisingly simple to make.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 2 tablespoons ice water
• 1 1/2 cups rhubarb, chopped into 1/2-inch pieces
• 1 1/2 cups strawberries, hulled and sliced
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F. In a food processor, combine 1 1/4 cups all-purpose flour, 1/2 cup unsalted butter, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Pulse until the mixture resembles coarse crumbs. Add 2 tablespoons ice water and pulse until the dough comes together.
2. Press the dough into a 9-inch tart pan, ensuring an even layer on the bottom and up the sides. Chill for 15 minutes.
3. In a bowl, mix 1 1/2 cups rhubarb, 1 1/2 cups strawberries, 1/2 cup granulated sugar, 2 tablespoons cornstarch, and 1 tablespoon lemon juice until well combined. Pour into the chilled crust.
4. Brush the edges of the crust with the beaten egg for a golden finish. Bake for 35-40 minutes, until the crust is golden and the filling is bubbly.

The magic of this tart lies in the contrast between the crisp, buttery crust and the juicy, vibrant filling. It’s a perfect balance of sweetness and tang that’ll have everyone asking for seconds.

Tip: For an extra glossy finish, brush the baked tart with a little warmed apricot jam while it’s still warm.

Strawberry Rhubarb Bread

Nothing says spring like the sweet-tart combo of strawberries and rhubarb, especially when baked into a moist, tender bread that’s perfect for brunch or an afternoon snack.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 2 eggs
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1 cup diced fresh strawberries
• 1 cup diced rhubarb

Instructions

1. Preheat your oven to 350°F 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 packed brown sugar, 1 tsp baking soda, 1/2 tsp salt, and 1/2 tsp ground cinnamon.
3. In another bowl, beat 2 eggs, then mix in 1/2 cup vegetable oil and 1 tsp vanilla extract until well combined.
4. Stir the wet ingredients into the dry ingredients just until moistened. Fold in 1 cup diced fresh strawberries and 1 cup diced rhubarb.
5. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

The magic of this bread lies in the juicy pockets of strawberry and rhubarb that burst with flavor in every bite, balanced by the warm hint of cinnamon.

Tip: For an extra touch of sweetness, sprinkle the top of the batter with a tablespoon of sugar before baking.

Rhubarb Strawberry Salad

This Rhubarb Strawberry Salad is a vibrant, tangy-sweet dish that brings a burst of spring to your table in under 30 minutes.

Ingredients

• 2 cups fresh rhubarb, diced into 1/2-inch pieces
• 1 cup fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/4 cup chopped fresh mint
• 1 tbsp olive oil

Instructions

1. In a medium saucepan, combine the rhubarb, 1/4 cup granulated sugar, and 1 tbsp lemon juice. Cook over medium heat, stirring occasionally, until the rhubarb is soft but still holds its shape, about 10 minutes.
2. Remove from heat and let the rhubarb mixture cool to room temperature, about 15 minutes.
3. In a large bowl, gently toss the cooled rhubarb with the strawberries, 1/4 tsp salt, and 1 tbsp olive oil until well combined.
4. Sprinkle with 1/4 cup chopped fresh mint just before serving.

The contrast between the soft, tangy rhubarb and the juicy strawberries, finished with a bright minty note, makes this salad a refreshing standout.

Tip: For an extra crunch, sprinkle with toasted almonds or walnuts right before serving.

Strawberry Rhubarb Ice Cream

Nothing says summer like the sweet-tart combo of strawberries and rhubarb, especially when swirled into creamy homemade ice cream.

Ingredients

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

Instructions

1. In a medium saucepan, combine strawberries, rhubarb, 1/4 cup sugar, and lemon juice. Cook over medium heat for 10 minutes, stirring occasionally, until the fruit is soft and the mixture has thickened. Remove from heat and let cool.
2. In a large bowl, whisk together heavy cream, milk, remaining 1/2 cup sugar, vanilla extract, and salt until the sugar is dissolved.
3. Pour the cream mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 20 minutes.
4. Once the ice cream is almost set, add the cooled strawberry-rhubarb mixture and churn for an additional 5 minutes to swirl it in.
5. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours before serving.

The vibrant swirls of strawberry-rhubarb not only add a burst of flavor but also create a stunning marbled effect that’s sure to impress.

Tip: For an extra creamy texture, let the ice cream sit at room temperature for 5 minutes before scooping.

Rhubarb Strawberry Pancakes

Wake up your breakfast routine with these fluffy Rhubarb Strawberry Pancakes, where the tartness of rhubarb meets the sweetness of strawberries in every bite.

Ingredients

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

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
2. In another bowl, beat 1 cup buttermilk, 1 large egg, and 2 tbsp melted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in 1/2 cup diced rhubarb and 1/2 cup diced strawberries.
4. Heat a non-stick skillet over medium heat. Pour 1/4 cup batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown, about 2-3 minutes per side.
5. Serve warm with maple syrup.

The combination of rhubarb and strawberries not only adds a vibrant color but also a perfect balance of flavors that makes these pancakes stand out.

Tip: For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.

Strawberry Rhubarb Parfait

Nothing says spring like the sweet-tart combo of strawberries and rhubarb, layered into a creamy parfait that’s as easy to make as it is delightful to eat.

Ingredients

• 1 cup fresh strawberries, hulled and sliced
• 1 cup rhubarb, diced
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 cup Greek yogurt
• 1/2 cup granola
• 1 tablespoon honey

Instructions

1. In a small saucepan over medium heat, combine the strawberries, rhubarb, 1/4 cup granulated sugar, and 1 tablespoon lemon juice. Cook for 10 minutes, stirring occasionally, until the fruit softens and the mixture thickens slightly. Remove from heat and let cool to room temperature.
2. In a serving glass, layer 1/4 cup of the Greek yogurt, followed by 1/4 cup of the strawberry-rhubarb mixture, and then 2 tablespoons of granola. Repeat the layers once more.
3. Drizzle the top with 1 tablespoon honey before serving.

The contrast between the creamy yogurt, the tangy fruit, and the crunchy granola makes every spoonful a delightful surprise. Perfect for a light breakfast or a refreshing dessert.

Tip: For an extra touch of elegance, garnish with a fresh strawberry slice or a sprig of mint.

Rhubarb Strawberry Sorbet

Nothing says summer like the sweet-tart combo of rhubarb and strawberry, and this sorbet is the perfect way to enjoy it. It’s refreshingly simple, with no fancy equipment needed!

Ingredients

• 2 cups chopped rhubarb (about 3 stalks)
• 2 cups strawberries, hulled and halved
• 3/4 cup granulated sugar
• 1/2 cup water
• 1 tablespoon lemon juice

Instructions

1. In a medium saucepan, combine the rhubarb, strawberries, sugar, and water. Bring to a simmer over medium heat, stirring occasionally, until the sugar dissolves and the fruit softens, about 10 minutes.
2. Remove from heat and stir in the lemon juice. Let the mixture cool slightly, then puree in a blender until smooth.
3. Strain the puree through a fine-mesh sieve into a bowl to remove any fibrous bits, pressing down with a spatula to extract as much liquid as possible.
4. Cover and chill the puree in the refrigerator until completely cold, at least 2 hours or overnight.
5. Pour the chilled puree into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency, about 20 minutes.
6. Transfer the sorbet to a freezer-safe container and freeze until firm, about 4 hours.

The magic of this sorbet lies in its vibrant color and the way the rhubarb’s sharpness perfectly balances the strawberries’ sweetness, creating a dessert that’s as beautiful as it is delicious.

Tip: For an extra refreshing twist, serve the sorbet with a sprinkle of fresh basil leaves or a drizzle of balsamic reduction.

Strawberry Rhubarb Cheesecake

Nothing says spring like the sweet-tart combo of strawberries and rhubarb, especially when swirled into a creamy cheesecake. This Strawberry Rhubarb Cheesecake is a showstopper that’s surprisingly simple to make at home.

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 diced rhubarb
• 1 cup diced strawberries
• 1/4 cup granulated sugar (for the fruit)
• 1 tbsp cornstarch

Instructions

1. Preheat oven to 325°F. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
2. Beat cream cheese and 3/4 cup sugar until smooth. Add eggs one at a time, then vanilla. Pour over crust.
3. Combine rhubarb, strawberries, 1/4 cup sugar, and cornstarch in a saucepan. Cook over medium heat until thickened, about 5 minutes. Cool slightly, then swirl into cheesecake batter.
4. Bake for 50-55 minutes until the center is just set. Cool in the oven with the door ajar for 1 hour, then refrigerate for at least 4 hours.

The contrast between the creamy cheesecake and the vibrant fruit swirl makes every bite a delightful surprise. Perfect for those who love a dessert that’s both rich and refreshing.

Tip: For a smoother swirl, use a knife to gently marble the fruit mixture into the cheesecake batter before baking.

Rhubarb Strawberry Chutney

This Rhubarb Strawberry Chutney is a sweet and tangy condiment that pairs perfectly with grilled meats or cheese platters, bringing a burst of spring flavors to your table.

Ingredients

• 2 cups chopped rhubarb
• 1 cup chopped strawberries
• 1/2 cup granulated sugar
• 1/4 cup apple cider vinegar
• 1/4 cup finely chopped onion
• 1 tablespoon grated fresh ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt

Instructions

1. In a medium saucepan, combine the rhubarb, strawberries, 1/2 cup granulated sugar, 1/4 cup apple cider vinegar, 1/4 cup finely chopped onion, 1 tablespoon grated fresh ginger, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon salt.
2. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 20 minutes, stirring occasionally, until the fruits have softened and the chutney has thickened.
3. Remove from heat and let cool to room temperature before serving. The chutney will continue to thicken as it cools.

The combination of rhubarb’s tartness with strawberries’ sweetness creates a uniquely balanced flavor that elevates any dish it accompanies.

Tip: For a smoother texture, you can puree the chutney after cooling, or leave it chunky for more texture.

Strawberry Rhubarb Punch

Nothing says summer like a refreshing Strawberry Rhubarb Punch, perfect for sipping on a sunny afternoon or serving at your next backyard bash.

Ingredients

• 2 cups fresh strawberries, hulled and sliced
• 1 cup rhubarb, chopped
• 1/2 cup granulated sugar
• 4 cups water
• 1 lemon, juiced
• 2 cups sparkling water
• Ice cubes, for serving
• Fresh mint leaves, for garnish

Instructions

1. In a medium saucepan, combine the strawberries, rhubarb, granulated sugar, and water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 15 minutes, stirring occasionally, until the fruit is soft and the sugar has dissolved.
2. Remove the saucepan from the heat and let the mixture cool to room temperature. Strain through a fine-mesh sieve into a large pitcher, pressing on the solids to extract as much liquid as possible. Discard the solids.
3. Stir in the lemon juice and sparkling water into the pitcher. Chill in the refrigerator for at least 1 hour before serving.
4. To serve, fill glasses with ice cubes, pour the punch over the ice, and garnish with fresh mint leaves.

The vibrant pink hue and the perfect balance of sweet and tart make this punch a showstopper at any gathering.

Tip: For an adult version, add a splash of vodka or gin to each glass before serving.

Rhubarb Strawberry Yogurt

This Rhubarb Strawberry Yogurt is a delightful blend of tart and sweet, perfect for a refreshing breakfast or a light dessert.

Ingredients

• 1 cup fresh rhubarb, diced
• 1 cup fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 2 cups plain Greek yogurt
• 1 teaspoon vanilla extract

Instructions

1. In a medium saucepan over medium heat, combine the diced rhubarb, sliced strawberries, granulated sugar, and lemon juice. Cook for about 10 minutes, stirring occasionally, until the fruits have softened and the mixture has thickened slightly.
2. Remove the fruit mixture from heat and let it cool to room temperature.
3. In a large bowl, mix the Greek yogurt and vanilla extract until well combined.
4. Once the fruit mixture has cooled, gently fold it into the yogurt mixture until just combined.
5. Divide the mixture into serving bowls and refrigerate for at least 1 hour before serving to allow the flavors to meld.

The contrast between the creamy yogurt and the vibrant, tangy fruit compote makes this dish a standout. It’s a simple yet elegant way to enjoy the classic rhubarb-strawberry pairing.

Tip: For an extra touch of elegance, garnish with a few fresh strawberry slices or a sprinkle of lemon zest before serving.

Strawberry Rhubarb Bars

These Strawberry Rhubarb Bars are the perfect blend of sweet and tart, with a buttery crust that’ll have everyone asking for seconds.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, chilled and cubed
• 1 cup strawberries, hulled and diced
• 1 cup rhubarb, diced
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 375°F and line an 8×8 inch baking pan with parchment paper.
2. In a large bowl, mix 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/4 teaspoon salt. Cut in 3/4 cup unsalted butter until the mixture resembles coarse crumbs.
3. Press half of the mixture into the bottom of the prepared pan. Bake for 15 minutes until lightly golden.
4. Meanwhile, combine strawberries, rhubarb, 1/4 cup granulated sugar, 2 tablespoons cornstarch, and 1 teaspoon vanilla extract in a bowl. Spread over the baked crust.
5. Sprinkle the remaining crumb mixture over the fruit. Bake for another 25 minutes until the top is golden and the filling is bubbly.
6. Let cool completely before cutting into bars. The contrast between the crisp topping and the juicy filling makes these bars irresistibly good.

Tip: For an extra crunch, toast the crumb topping separately and sprinkle it on after baking the bars.

Conclusion

We hope this roundup of 20 delicious rhubarb and strawberry recipes inspires your next kitchen adventure! From pies to jams, there’s something for every home cook to try. Don’t forget to share your favorites in the comments and pin this article to your Pinterest boards for easy access. Happy cooking!