Discover the Perfect Balance of Tart and Sweet in Every Bite
When summer arrives, there’s nothing quite like biting into a warm slice of strawberry rhubarb pie or sipping a chilled glass of strawberry rhubarb lemonade. These strawberry rhubarb recipes evoke nostalgia, invoking memories of family picnics, cozy kitchen conversations, and sunshine-filled days. They blend tart Strawberry Rhubarb recipes with luscious strawberries, creating that sweet-tangy harmony you crave during warm months. Whether you’re baking, sipping, or serving, these nine recipes will make your summer deliciously unforgettable.
1. Classic Strawberry Rhubarb Pie 🍓
Why it’s a summer staple
This timeless dessert combines buttery, flaky crust with a juicy filling that bursts with flavor. It’s irresistible warm, topped with vanilla ice cream or whipped cream.
Ingredients Table
| Ingredient | Quantity |
|---|---|
| Rhubarb, chopped | 3 cups |
| Strawberries, sliced | 2 cups |
| Granulated sugar | 1 cup |
| Cornstarch | 2 tbsp |
| Lemon juice | 1 tbsp |
| Pie crusts (2) | Homemade or store-bought |
| Egg + water | 1 + 1 tbsp (for egg wash) |
Key Steps & Tips
- Preheat oven to 375°F.
- In a bowl, toss rhubarb, strawberries, sugar, cornstarch, and lemon juice.
- Fill crust-lined pie dish, top with second crust, seal edges, and crimp.
- Brush top with egg wash.
- Bake 45–50 minutes until bubbly and golden. Cool for 20 minutes before slicing.
Pro tips for best results
- Use blind-baked crust to prevent sogginess.
- Swap cornstarch for tapioca starch if you want a firmer filling.
- Serve with cold vanilla ice cream—pure summer bliss.
2. Easy Strawberry Rhubarb Crisp
Effortless comfort in a dish
If pie feels too much fuss, this crisp delivers the same flavor with less effort. With a crunchy oat topping, it’s perfect for any skill level.
Ingredients Table
| Ingredient | Quantity |
|---|---|
| Rhubarb, chopped | 3 cups |
| Strawberries, sliced | 2 cups |
| Brown sugar | ½ cup |
| Flour | ½ cup |
| Old-fashioned oats | ¾ cup |
| Butter, melted | ½ cup |
| Cinnamon (optional) | 1 tsp |
Baking Guidelines
- Preheat oven to 350°F.
- Toss fruit with a bit of sugar; place in baking dish.
- Combine topping ingredients, spread over fruit.
- Bake 30–35 min until crisp is golden and juices bubble.
- Cool 10 minutes before serving.
Why you’ll love it
- Quick to prep, no fuss with pastries.
- Easily customizable with nuts or spices.
- Delicious warm or cold—just grab a fork.
3. Strawberry Rhubarb Coffee Cake
A brunch-ready treat
Start your day with this moist, tender coffee cake studded with juicy fruit and sweet crumb topping.
Ingredients Table
| Ingredients | Quantity |
|---|---|
| Flour | 2 cups |
| Baking powder | 1 tsp |
| Salt | ½ tsp |
| Sugar | ¾ cup |
| Eggs | 2 |
| Butter, softened | ½ cup |
| Milk or yogurt | ½ cup |
| Vanilla extract | 1 tsp |
| Rhubarb, diced | 1 cup |
| Strawberries, diced | 1 cup |
| Crumb topping (oats + sugar + butter) | 1 cup |
Preparation Steps
- Preheat oven to 350°F; grease a loaf pan.
- Whisk dry ingredients; cream butter+ sugar.
- Add eggs, milk, vanilla; stir in fruit.
- Spread batter; sprinkle crumb topping.
- Bake 40–45 min until golden and firm. Let cool before slicing.
Why this works
- Soft consistency makes breakfast feel like dessert.
- You can swap in healthier mixes (whole-wheat, less sugar).
- Perfect with morning coffee, tea, or brunch guests.
4. No‑Bake Strawberry Rhubarb Cheesecake
Cool and creamy on hot days
Craving cheesecake without heating up the oven? This no-bake version with a tangy compote topping is just what you need.
Key Steps Summary
- Crush graham crackers into crumbs; mix with melted butter; press into pan.
- Beat cream cheese, sugar, vanilla until smooth; spread over base.
- Top with rhubarb-strawberry compote (see next recipe).
- Chill 4 hours or overnight; garnish with fruit just before serving.
Make‑It‑Your‑Own Tips
- Use coconut or almond milk for a dairy-free version.
- Sweeten with honey or maple syrup instead of sugar.
- Add lemon zest to the filling for a citrusy lift.
5. Strawberry Rhubarb Muffins
Perfect for breakfast or snacks
These muffins are tender, flavorful, and breakfast-friendly. They’re easy to grab on the go—or sweet enough for afternoon tea.
Ingredients Table
| Ingredients | Quantity |
|---|---|
| Flour | 2 cups |
| Baking powder | 2 tsp |
| Salt | ½ tsp |
| Sugar | ¾ cup |
| Egg | 1 large |
| Milk | ½ cup |
| Butter, melted | ¼ cup |
| Chopped rhubarb | 1 cup |
| Diced strawberries | 1 cup |
Baking Notes
- Preheat oven to 375°F.
- Combine wet/dry separately, then fold in fruit.
- Fill muffin tin ¾ full. Bake 18–22 minutes until golden.
- Cool before removing to avoid crumbling.
Why you’ll love them
- Convenient portion control.
- Great hot or room temperature.
- Add-ins like nuts, seeds, or oats boost flavor and nutrition.
6. Strawberry Rhubarb Compote
Your all-purpose fruit spread
An easy stovetop compote that elevates yogurt, pancakes, oatmeal—or any sweet treat.
Ingredients Table
| Ingredient | Quantity |
|---|---|
| Rhubarb, chopped | 2 cups |
| Strawberries | 1 cup |
| Sugar | ½ cup |
| Lemon juice | 1 tbsp |
Quick Method
- Combine all in saucepan; simmer until fruit breaks down (~10 min).
- Smash some pieces for consistency.
- Cool before storing.
Usage
- Swirl into Greek yogurt for breakfast.
- Top pancakes or waffles.
- Use as pie or cheesecake filling.
Storage
- Refrigerate up to 1 week; freeze in jars for up to 3 months.
7. Strawberry Rhubarb Ice Cream
Cool, creamy, blissful
Yes, this is a homemade ice cream that bursts with the sweet-tangy duo without needing a hard churn.
Tools & Info
- No ice-cream maker? Use a simple churn method in a freezer-safe container.
- Base: heavy cream + condensed milk or full-fat coconut milk.
- Fold in compote before freezing or swirl it in later.
Variations
- Add vanilla extract, cinnamon, or a cookie crumble topping.
- Use mix-ins like granola, chocolate chips, or nuts for texture.
8. Strawberry Rhubarb Lemonade
Summer’s thirst quencher
This drink highlights strawberry rhubarb flavors in a refreshing, sophisticated lemonade form.
Ingredients & Method
- Boil strawberry rhubarb mixture with sugar and water.
- Strain; stir in lemon juice; chill.
- Serve with sparkling water, ice, and mint/herb garnish.
Why it works
- Tart fruit base balances sweetness.
- Adaptable to adult tastes with liquor addition.
- Great for BBQs, picnics, or lunch in the shade.
9. Mini Strawberry Rhubarb Galettes
Individual, rustic hand pies
Perfect for personal servings while preserving that homey, rustic feel. Fruit-studded crusts? Yes, please.
Ingredients Table
| Ingredient | Quantity |
|---|---|
| Pie dough, homemade or store-made | Enough for 6 small galettes |
| Rhubarb, diced | 1 cup |
| Strawberries, diced | 1 cup |
| Sugar | ¼ cup |
| Lemon juice | 1 tbsp |
| Egg + milk | For wash |
Assembly Instructions
- Roll out dough; cut into circles.
- Mix fruit, sugar, and lemon; fill centers.
- Fold crust edges; brush with egg wash.
- Bake 350°F for 20–25 min until golden.
- Cool briefly; serve warm with ice cream or whipped cream.
Why they shine
- Charming presentation—no slicing needed.
- Easy transport and portion control.
- Rustic edges give a homemade, comforting feel.
Tips for Perfect Strawberry Rhubarb Recipes
- Freeze rhubarb ahead: keep fresh flavor anytime.
- Adjust tartness: sweeten more, steep longer, or add honey.
- Prevent soggy desserts: blind bake, add thickener, drain excess juice.
- Healthier swaps: whole-wheat flour, unsweetened fruit juices, natural sweeteners.