If you’ve never paired strawberry and rhubarb, you’re seriously missing out on one of summer’s brightest flavor combos. The sweetness of ripe strawberries and the tart punch of rhubarb balance each other so well, it’s like they were meant to be together. And lucky for you (and me), they’re both in season right when the sun is high and the cravings hit hard. From pies and jams to lemonade and smoothies, here are 15 easy strawberry rhubarb recipes you can make and devour all summer long.
1. Classic Strawberry Rhubarb Pie
Ingredients: Strawberries, rhubarb, sugar, lemon juice, cornstarch, butter, pie crust.
This pie is summer in a slice. It has a golden, flaky crust that cradles a gooey, jewel-toned filling of sweet strawberries and tart rhubarb. The sugar softens the rhubarb’s bite, and the lemon juice brightens everything. It bubbles over slightly while baking, giving it that rustic, homemade look. Expect a soft, jammy texture inside and a sweet-tangy punch in every forkful.
2. Strawberry Rhubarb Crisp
Ingredients: Fresh strawberries, rhubarb, rolled oats, brown sugar, flour, butter, cinnamon.
Imagine soft, juicy fruit topped with a buttery, golden crumble. That’s exactly what this crisp delivers. The filling is warm and syrupy, made with chopped rhubarb and strawberries tossed in sugar. The oat topping is crunchy and slightly caramelized. It’s rustic, cozy, and perfect with a scoop of vanilla ice cream on top.
3. Strawberry Rhubarb Muffins
Ingredients: Chopped rhubarb, strawberries, flour, eggs, sugar, milk, butter, baking powder.
These muffins rise up tall and golden, with little pockets of strawberry and rhubarb hiding inside. The batter is lightly sweet, letting the tart fruit shine through. The crumb is soft and moist, and they’re perfect for breakfast or as a snack with tea. Each bite is a mix of tender cake and zingy fruit.
4. Strawberry Rhubarb Jam
Ingredients: Strawberries, rhubarb, lemon juice, sugar, pectin (optional).
Bright red and glossy, this jam is spoonable sunshine. You simmer chopped strawberries and rhubarb with lemon juice and sugar until it thickens into a spreadable treat. It tastes like sweet berries at first, then ends with a citrusy zing. Spread it on toast, swirl into yogurt, or gift it in little jars.
5. Strawberry Rhubarb Bars
Ingredients: Shortbread crust (flour, butter, sugar), filling (strawberries, rhubarb, sugar, cornstarch), crumb topping.
These handheld treats are buttery on the bottom, fruity in the middle, and crumbly on top. The filling is cooked slightly before baking, so it’s jam-like and not runny. The shortbread base adds richness, and the crumble topping gives them a crunchy finish. Expect sweet, tart, and buttery in one bite.
6. Strawberry Rhubarb Galette
Ingredients: Pie crust dough, strawberries, rhubarb, sugar, cornstarch, egg wash.
Rustic, flaky, and totally stress-free. A galette is a freeform pie, and here the pastry wraps around a mound of sugary strawberry-rhubarb filling. The edges get golden and crisp, and the center is bubbling with sweet fruit. It’s less formal than pie but just as satisfying.
7. Strawberry Rhubarb Sauce
Ingredients: Strawberries, rhubarb, sugar, water, lemon zest.
This sauce is thin, glossy, and bright red. It’s made by simmering everything together until the fruit breaks down and the mixture thickens. The taste is tart at first, but the sugar smooths it out. Pour it over pancakes, waffles, yogurt, or even roasted pork.
8. Strawberry Rhubarb Smoothie
Ingredients: Cooked rhubarb, strawberries, banana, Greek yogurt, honey, milk.
Creamy, cold, and refreshing. The tang of rhubarb plays beautifully with sweet strawberries and ripe banana. Greek yogurt adds protein and creaminess, while honey balances everything. It’s a pink drink that’s both pretty and power-packed.
9. Strawberry Rhubarb Lemonade
Ingredients: Strawberry-rhubarb syrup (fruit, sugar, water), fresh lemon juice, cold water, ice.
Tart, sweet, and slightly floral, this lemonade is next-level. You cook down the fruit into a syrup, strain it, and mix it with fresh-squeezed lemon juice and water. The result is a vivid pink drink that’s tangy, cold, and made for sipping on hot days.
10. Strawberry Rhubarb Ice Cream
Ingredients: Heavy cream, milk, egg yolks, sugar, vanilla, strawberry-rhubarb compote.
This ice cream is velvety smooth and gently tart. You swirl in a cooled compote into the vanilla custard base before churning. As it freezes, ribbons of fruit swirl through the pale base. Each scoop is creamy with bursts of zing and sweetness.
11. Strawberry Rhubarb Sorbet
Ingredients: Strawberries, rhubarb, sugar, water, lemon juice.
Light and refreshing, this dairy-free treat is icy and bold. You cook down the fruit with sugar, blend it until smooth, then freeze it. The texture is like velvet on your tongue, and the taste is zingy and bright—a must on hot afternoons.
12. Strawberry Rhubarb Chia Pudding
Ingredients: Chia seeds, almond milk, vanilla, maple syrup, strawberry rhubarb compote.
This layered jar is a breakfast win. The pudding is creamy and speckled, with a soft gel-like texture. The compote on top adds fruitiness and color. Together, they’re sweet, tangy, and filling. It’s healthy, but it doesn’t feel like it.
13. Strawberry Rhubarb Turnovers
Ingredients: Puff pastry, strawberry rhubarb filling (cooked), egg wash, powdered sugar glaze.
Flaky, golden pockets of fruit-filled joy. These bake up with crispy layers and a gooey inside. The filling stays tart and jammy, and the glaze adds sweetness and shine. Great for brunch or dessert—and they’re easy to eat with your hands.
14. Strawberry Rhubarb Scones
Ingredients: Flour, butter, cream, baking powder, strawberries, rhubarb, sugar.
These scones are tender and slightly crumbly, with little juicy bites of fruit throughout. The dough is rich but not too heavy, and the baked scones have golden tops. Spread some butter on a warm one, and you’re in summer heaven.
15. Strawberry Rhubarb Compote
Ingredients: Strawberries, rhubarb, honey or sugar, orange zest (optional).
Chunky and saucy, this compote is the easiest way to enjoy the combo. It’s not as thick as jam and not as smooth as sauce—it sits right in the middle. The fruit softens but still has shape. Spoon it over pound cake or ice cream.
Time to Get Cooking
Now that you’ve got 15 sweet-and-tangy reasons to bring strawberries and rhubarb into your kitchen, what’s stopping you? Whether you start with a pie or go for something simple like a smoothie, each recipe brings summer to your plate with color and flavor.
