Strawberry Rhubarb Recipes

Every spring, two things show up in gardens and markets almost simultaneously — blushing red strawberries and those bold, crimson stalks of rhubarb. It’s no coincidence. These two ingredients were practically made for each other. Rhubarb brings a punchy tartness that balances strawberry’s natural sweetness, and together they create a flavour that’s genuinely unlike anything else. If you’ve only ever bought rhubarb for one recipe, this is the year to change that.

Here’s a collection of recipes that go beyond the classic pie — though yes, we’ve included that too, because some things are classics for a reason.

Why Strawberry and Rhubarb Work So Well Together

Rhubarb on its own is intensely sour — almost too much so for most palates. Strawberry softens that edge without cancelling it out. The result is a filling, a sauce, or a bake that has real depth. There’s sweetness, but there’s also brightness. It’s the kind of flavour that keeps you coming back for another bite.

Rhubarb is also high in fibre and a good source of vitamin K, while strawberries bring vitamin C and antioxidants. So while these recipes are treats, they’re not without their nutritional merit.

1. Classic Strawberry Rhubarb Pie

This is the one that started it all. A buttery, flaky double crust encasing a jammy, ruby-red filling. Serve it warm with a scoop of vanilla ice cream or a spoonful of clotted cream.

Ingredients:

• 400g (about 3 cups) fresh rhubarb, cut into 2cm / ¾-inch pieces
• 300g (about 2 cups) fresh strawberries, hulled and halved
• 200g (1 cup) caster or granulated sugar
• 3 tablespoons cornflour (cornstarch)
• 1 teaspoon vanilla extract
• Zest of half an orange
• 2 shortcrust or all-butter pie crusts (shop-bought or homemade)
• 1 egg, beaten (for egg wash)
• 1 tablespoon demerara or turbinado sugar (for sprinkling)

Method:

1. Preheat your oven to 200°C / 400°F.
2. In a large bowl, toss the rhubarb and strawberries with the sugar, cornflour, vanilla, and orange zest. Leave to macerate for 15 minutes.
3. Line a 23cm / 9-inch pie dish with one crust. Pour in the filling, mounding it slightly in the centre.
4. Top with the second crust. Crimp the edges, cut a few steam vents, and brush with beaten egg. Sprinkle with demerara sugar.
5. Bake for 45–55 minutes until the crust is deep golden and the filling is bubbling through the vents.
6. Cool for at least 2 hours before slicing — this lets the filling set.

Tip: Place a baking tray on the rack below to catch any drips.

2. Strawberry Rhubarb Crumble

Easier than pie, just as satisfying. The oat-topped crumble is crispy and golden on top and absorbs all that bubbling fruit juice underneath.

Ingredients:

For the filling:

• 350g (about 2½ cups) rhubarb, chopped
• 250g (about 1¾ cups) strawberries, hulled and halved
• 100g (½ cup) sugar
• 1 tablespoon cornflour

For the crumble topping:

• 150g (1¼ cups) plain/all-purpose flour
• 100g (1 cup) rolled oats
• 120g (½ cup + 1 tbsp) cold butter, cubed
• 80g (⅓ cup) light brown sugar
• Pinch of salt
• ½ teaspoon cinnamon

Method:

1. Preheat oven to 180°C / 350°F.
2. Toss the fruit with sugar and cornflour. Spread into a baking dish.
3. Rub together the flour, oats, butter, brown sugar, salt, and cinnamon until the mixture resembles rough breadcrumbs.
4. Scatter the topping over the fruit and bake for 35–40 minutes until golden and bubbling.
5. Serve warm with custard, cream, or ice cream.

3. Strawberry Rhubarb Jam

Once you’ve made your own jam, it’s hard to go back. This one has a beautiful, rosy colour and a flavour that’s far more complex than shop-bought varieties.

Ingredients:

• 500g (about 3½ cups) rhubarb, chopped
• 500g (about 3½ cups) strawberries, hulled
• 750g (3¾ cups) sugar
• Juice of 1 lemon

Method:

1. Combine the fruit and sugar in a large, heavy-bottomed pan. Leave to sit for an hour to draw out the juices.
2. Add the lemon juice and bring to the boil over medium-high heat, stirring to dissolve the sugar.
3. Boil hard for 15–20 minutes, skimming any foam, until the jam reaches setting point (105°C / 221°F on a sugar thermometer, or use the wrinkle test on a cold plate).
4. Pour into sterilised jars and seal immediately.

Makes approximately 4 x 250ml / 8oz jars.

4. Strawberry Rhubarb Compote

This takes about 15 minutes and transforms toast, yoghurt, porridge, pancakes, or cheesecake into something worth waking up for.

Ingredients:

• 250g (about 1¾ cups) rhubarb, chopped
• 150g (about 1 cup) strawberries, hulled and halved
• 3–4 tablespoons sugar (to taste)
• 2 tablespoons water
• ½ teaspoon vanilla extract

Method:

1. Add everything to a small saucepan over medium heat.
2. Stir occasionally as the fruit begins to soften and release its liquid.
3. Simmer for 10–12 minutes until the rhubarb is tender and the sauce has thickened slightly.
4. Taste and adjust sugar. Serve warm or cold.

Keeps refrigerated for up to a week.

5. Strawberry Rhubarb Muffins

These are brilliant for breakfast, brunch, or an afternoon snack. Soft, fruity, and with a little sugar-crunchy top.

Ingredients:

• 280g (2¼ cups) plain/all-purpose flour
• 150g (¾ cup) sugar
• 2 teaspoons baking powder
• ½ teaspoon bicarbonate of soda/baking soda
• ½ teaspoon salt
• 2 eggs
• 120ml (½ cup) milk
• 120ml (½ cup) vegetable oil or melted butter
• 1 teaspoon vanilla extract
• 150g (about 1 cup) rhubarb, finely chopped
• 100g (about ¾ cup) strawberries, diced

Method:

1. Preheat oven to 190°C / 375°F. Line a 12-hole muffin tin.
2. Whisk together flour, sugar, baking powder, bicarbonate of soda, and salt.
3. In a separate bowl, whisk eggs, milk, oil, and vanilla.
4. Fold wet into dry — don’t overmix. Gently stir in the fruit.
5. Divide into the muffin cases and sprinkle with a little extra sugar.
6. Bake for 20–25 minutes until risen and golden.

6. Strawberry Rhubarb Gin Cocktail

For something a little different — a homemade rhubarb and strawberry syrup stirred into a simple, elegant cocktail.

For the syrup:

• 200g rhubarb, chopped
• 100g strawberries, hulled
• 150g sugar
• 150ml water

Simmer everything together for 10 minutes, strain, and cool.

To make the cocktail (serves 1):

• 50ml gin
• 30ml strawberry rhubarb syrup
• 20ml lemon juice
• Ice
• Soda water to the top
• Garnish: a thin rhubarb ribbon or fresh strawberry

Shake gin, syrup, and lemon juice with ice. Strain into a glass over ice, top with soda water, and garnish. The syrup also works beautifully with prosecco or sparkling water for a non-alcoholic version.

Storing and Preparing Rhubarb

A few practical notes:

• Only use the stalks. Rhubarb leaves are toxic and must be discarded — never eat them.

• Fresh or frozen works. Frozen rhubarb can be used in all of these recipes without defrosting first (just add a few extra minutes of cooking time). It’s a great way to extend the season.

• Adjust sweetness to taste. Rhubarb varies in tartness depending on how young and fresh it is. Taste your filling before baking and add more sugar if needed.

• Season: Rhubarb season runs roughly April through June for fresh-picked, though forced rhubarb (grown in the dark to be more tender and vivid pink) is available from late winter.

Final Thoughts

Strawberry and rhubarb are one of those combinations that earns its place every single spring. Whether you’re baking a showstopping pie for a gathering, spooning compote onto your morning yoghurt, or stirring homemade syrup into a cocktail on a warm evening, this pairing delivers every time.

If you’ve never cooked with rhubarb before, start with the compote — it’s quick, forgiving, and immediately shows you what all the fuss is about. Once you’re hooked, the rest of these recipes are waiting.

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