Every spring, rhubarb appears in garden beds and market stalls like a reliable seasonal announcement. Those thick, celery-like stalks in shades of red, pink, and green show up right around the time the first strawberries arrive — and together, these two ingredients create one of the most iconic flavor pairings in home cooking.
Thank you for reading this post, don't forget to subscribe!But if your answer to “what to do with strawberry rhubarb” starts and ends with pie, you’re genuinely missing out. This combination is versatile, forgiving, and surprisingly useful across a wide range of applications — from breakfast condiments to savory sauces to cocktails.
Here are ten ways to make the most of strawberry rhubarb season while it lasts.
Understanding the Flavor Pairing
Before diving into recipes, it helps to understand why strawberry and rhubarb work so well together.
Rhubarb on its own is intensely tart — almost inedibly so for most people. It contains high levels of malic and oxalic acid that give it a sharp, lip-puckering bite. It needs sweetness to balance it out.
Strawberries provide exactly that. Their natural sugars and bright, fruity flavor soften rhubarb’s sharpness and create a sweet-tart balance that’s both refreshing and complex. The classic recipe ratio is roughly 2 parts strawberries to 1 part rhubarb, though you can shift this depending on how tangy you want the result.
One important note: always use only the stalks. Rhubarb leaves are toxic and should never be eaten or cooked.
10 Things to Make with Strawberry Rhubarb
1. Classic Strawberry Rhubarb Pie
This earned its fame for good reason. A double-crust or lattice-topped pie with macerated strawberries, sliced rhubarb, sugar, a little cornstarch, and a touch of vanilla is one of the great early summer desserts. Serve warm with vanilla ice cream while the filling is still slightly bubbling.
2. Strawberry Rhubarb Crisp
Easier than pie with zero pastry work. Toss the fruit with sugar and cinnamon, spread in a baking dish, cover with an oat-flour-butter-brown sugar topping, and bake until golden and bubbling. It’s rustic, simple, and genuinely satisfying — the kind of dessert that makes the whole kitchen smell like summer.
3. Strawberry Rhubarb Jam
When rhubarb is abundant, jam is one of the best ways to capture its flavor for months. A simple stovetop jam with strawberries, rhubarb, sugar, and lemon juice sets beautifully without added commercial pectin — rhubarb is naturally high in pectin. Spread it on toast, swirl it into yogurt, or use it as a pastry filling.
4. Rhubarb Compote for Breakfast
A quick stovetop simmer of rhubarb, strawberries, sugar, and vanilla takes fifteen minutes and transforms breakfast entirely. Spoon it over Greek yogurt, granola, pancakes, waffles, or even oatmeal. It keeps in the fridge for up to two weeks.
5. Savory Strawberry Rhubarb Sauce
This is where it gets interesting. The tartness of rhubarb makes it an exceptional base for savory glazes. Cook rhubarb and strawberries with shallots, apple cider vinegar, brown sugar, and black pepper for a sauce that pairs beautifully with roasted pork, grilled duck, or lamb chops. Think of it as a brighter, more complex cousin of cranberry sauce.
6. Strawberry Rhubarb Sorbet
Cook a compote, blend it smooth, strain it, add simple syrup and lemon juice, then churn in an ice cream maker — or freeze in a shallow container and scrape with a fork every 30 minutes for a granita-style texture. The result is a vibrantly colored, naturally dairy-free frozen dessert that’s as refreshing as anything you’ll eat in summer.
7. Rhubarb Shrub (Drinking Vinegar)
A shrub is a concentrated fruit-and-vinegar syrup that you mix with sparkling water or use as a cocktail mixer. Combine equal parts rhubarb, sugar, and apple cider vinegar, let it macerate in the fridge for a few days, then strain. The result is tangy, bright, and extraordinarily versatile. It makes one of the best non-alcoholic sodas imaginable.
8. Strawberry Rhubarb Muffins
Fold diced rhubarb and sliced strawberries into a standard muffin batter with vanilla and lemon zest. The fruit breaks down into jammy pockets during baking. A simple streusel topping adds crunch and takes them from everyday to bakery-quality.
9. Strawberry Rhubarb Cocktail Syrup
A simple syrup made by simmering equal parts sugar and water with rhubarb and strawberries until soft, then straining, becomes a versatile bar staple. Stir it into gin and tonic for a rosy summer drink, add it to champagne for a festive spritz, or mix with bourbon and lemon juice for a sophisticated sour.
10. Roasted Strawberry Rhubarb Over Ice Cream
The simplest option on this list. Toss halved strawberries and sliced rhubarb with a tablespoon of sugar and roast at 400°F for about 20 minutes until soft and slightly caramelized. Serve warm over good vanilla ice cream. The contrast of warm, jammy fruit against cold, creamy ice cream is one of the best easy desserts of the whole summer.
Helpful Tips for Working with Rhubarb
- You don’t need to peel rhubarb stalks — just trim the ends and slice
- Frozen rhubarb works just as well as fresh in any cooked application; thaw and drain excess liquid before using
- Rhubarb varies significantly in tartness depending on variety and growing conditions — always taste your filling before baking and adjust sugar accordingly
- To freeze fresh rhubarb: chop into one-inch pieces, freeze flat on a sheet pan, then transfer to freezer bags. It keeps well for up to a year
Frequently Asked Questions
Q: When is rhubarb in season? A: Rhubarb’s main season runs from April through June in most parts of the US and UK. A lighter second harvest sometimes occurs in early fall. Buy in bulk during peak season and freeze portions for year-round use.
Q: Can I eat rhubarb raw? A: The stalks are safe to eat raw but are extremely tart — most people find them unpleasant without sweetening. The leaves are toxic and must never be consumed in any form.
Q: Do I need commercial pectin to make rhubarb jam? A: No — rhubarb contains enough natural pectin to set a jam without added commercial pectin, particularly when combined with lemon juice. Cook until the mixture reaches setting point (about 220°F / 105°C on a candy thermometer).
Q: How long does fresh rhubarb keep in the fridge? A: Wrap unwashed stalks loosely in a damp cloth or paper towel and refrigerate for up to one week. For longer storage, freeze chopped pieces for up to one year.
Q: Can I use frozen strawberries and frozen rhubarb interchangeably with fresh? A: Yes, in all cooked applications — pies, crisps, jams, compotes, and sauces. Thaw first and drain off excess liquid before using to prevent watery fillings. For fresh applications like fruit salads or raw garnishes, fresh is always preferable.
Conclusion
Strawberry rhubarb season is brief, which is exactly what makes it worth celebrating. Whether you’re baking a lattice-topped pie for a Sunday gathering, stirring together a quick breakfast compote on a Tuesday morning, or crafting an unexpected savory glaze for a dinner party main course, this combination rewards experimentation at every level.
Freeze what you can’t use now, and you’ll be pulling handfuls of rhubarb from the freezer all winter — a little piece of early summer available whenever you need it most.