Pucker up, sweetie.
Strawberries and rhubarb make such a cute couple. The juicy sweetness of strawberries balances out the lip-puckering tartness of rhubarb. Besides, strawberries make rhubarb look extra good by bringing all that gorgeous ruby red color to the mix. Together they make a classic pairing that lots of us just can't get enough of. Here are ten favorite ways to satisfy your strawberry rhubarb dessert cravings.
Related: Get tips for cooking and baking with rhubarb.
"One of the most delicious and easiest pie recipes I know," says Chef John. "I got this wonderful recipe from my mother Pauline, who I believe got it from my Aunt Angela. I love all their pies, but this might be my favorite."
Be sure to serve this one warm so you can get the full effect of the delicious cinnamon-scented biscuit topping. You can follow the recipe to make one big pan, or make individual cobblers in ramekins (as shown in the photo). Knock a few minutes off the baking time if you do make mini cobblers.
This top-rated pie is incredibly easy to make. Many reviewers opted for a lattice-top crust instead of a solid top (with steam vents, of course). If you've never woven one before, here's your chance to learn this simple but impressive technique.
Rhubarb tried to hog all the spotlight by not letting strawberry share the title, but there's plenty of strawberry in there, too. If you've never worked with big stalks of rhubarb before, Chef John shows you how to chop it up into evenly sized pieces.
Okay, it's not exactly a dessert, but it sure tastes like a treat. This refrigerator jam is a snap to make, and you don't have to deal with boiling jars for canning. You simply fill the jars with the delicious mixture and store it in the fridge for up to a month, if you can make it last that long.
Simmer strawberries and rhubarb together to make a sweet/tart sauce to go over ice cream, cheesecake, angel food cake — really just about anything.
"This was my Grandma Moyer's recipek" says recipe submitter BobbieRocks. "It has been missing since at least the mid 80's. I found it stuck the middle of an old book I got after my mom passed away." Now that she's shared it with us, it's getting rave reviews.
"This came out wonderfully! Super simple and easy to make, this is a great summer crowd-pleaser," says CuppaTeaGirl. "I followed the recipe exactly, and I thought it was the perfect ratio of fruit to crunchy topping. I served it warmed up with vanilla ice cream at a BBQ, and people were raving about it."
There's a surprise ingredient in these miniature fried pies. (I'll bet you can guess what it is.) Recipe creator Matt Wencl says, "Use another jam or jelly if you like, but tartness really matters here, and this jam comes together quickly. These are best eaten shortly after frying, while the crescent is crisp and the peanut butter is melted. Dust with confectioners' sugar!"
Strawberries and rhubarb invite apples to the party, and the result is this gorgeous collaboration of flavor and color. You can freeze it, can it, or eat it fresh from the fridge.
More to Explore
• Got questions about cooking with rhubarb? We've got the answers.
• Discover how to use rhubarb in savory recipes like salsa, chutney, and even barbeque sauce.
• Get more recipes for rhubarb and strawberries.