13 Strawberry Rhubarb Recipes to Make the Most of Rhubarb Season

Nothing brings out the best in summer like the sweet-tart combination of strawberries and rhubarb! From classic pies and bubbling crisps to homemade jams and easy make-ahead treats, these 13 strawberry rhubarb recipes make the most of rhubarb season.

Each one delivers a big flavor with just the right balance of sweet and tangy. So grab some fresh strawberries, stock up on rhubarb, and let’s get cooking!

Before You Start: How to Store & Freeze Rhubarb

Rhubarb has a short season, but with the right storage, you can enjoy its sweet-tart flavor long after it’s gone from the markets. Whether you’re working with fresh stalks or looking to freeze some for later, here’s how to keep rhubarb at its best.

• Storing Fresh Rhubarb: Keep unwashed stalks wrapped in a damp paper towel inside a sealed bag in the crisper drawer. It stays fresh for about a week.
• Freezing Fresh Rhubarb: Wash and chop into ½-inch pieces. Spread them in a single layer on a baking sheet and freeze until solid. Then, transfer to an airtight freezer bag and store for up to 12 months.
• Can You Freeze Strawberry Rhubarb Desserts?
  • Pies, crisps, and jams freeze well—just wrap tightly and thaw in the fridge overnight.
  • Custard-based desserts (like tarts) don’t freeze as well since the texture may change.
• Using Frozen Rhubarb: You can use it straight from frozen in baking or let it thaw and drain excess liquid for jams or fillings.

Classic Strawberry Rhubarb Pie

A flaky, buttery crust filled with juicy strawberries and tangy rhubarb—this timeless pie is a summer staple. A hint of cinnamon and vanilla rounds out the flavor, making it perfect for any gathering. Serve warm with a scoop of ice cream for the ultimate treat.

Ingredients

• For the Pie Crust:
  • 2 ½ cups all-purpose flour
  • 1 cup unsalted butter, cold and cut into cubes
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 6–8 tablespoons ice water
• For the Filling:
  • 3 cups fresh rhubarb, sliced into ½-inch pieces
  • 3 cups fresh strawberries, hulled and sliced
  • 1 cup granulated sugar
  • ¼ cup cornstarch
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • 1 egg (for egg wash)
  • 1 tablespoon milk or water (for egg wash)
  • 1 tablespoon coarse sugar (optional for sprinkling)

Instructions

1. In a large bowl, mix flour, salt, and sugar. Cut in cold butter using a pastry cutter or food processor until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Divide into two disks, wrap in plastic, and refrigerate for at least 1 hour.
2. In another large bowl, toss together rhubarb, strawberries, sugar, cornstarch, vanilla extract, cinnamon, and lemon juice. Let the mixture sit for 15 minutes.
3. On a lightly floured surface, roll out one dough disk into a 12-inch circle. Carefully place it into a 9-inch pie dish, pressing it gently into the edges.
4. Pour the filling into the prepared crust. Roll out the second dough disk and either place it as a full top crust or cut it into strips to create a lattice pattern. Seal the edges by crimping with a fork or pinching with your fingers.
5. In a small bowl, whisk together the egg and milk. Brush the top crust with the egg wash and sprinkle with coarse sugar. Bake at 400℉ for 20 minutes, then reduce the temperature to 375℉ and bake for another 30–35 minutes, until the filling is bubbling and the crust is golden brown.
6. Allow the pie to cool for at least 2 hours before slicing to let the filling set. Serve with whipped cream or vanilla ice cream for the ultimate treat!

Strawberry Rhubarb Coffee Cake

Soft, buttery, and packed with bright strawberry-rhubarb flavor, this strawberry rhubarb coffee cake is topped with a crunchy cinnamon-spiced crumble. It’s the kind of cozy bake that works for breakfast, brunch, or an afternoon pick-me-up.

Ingredients

• For the Cake:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • ¼ cup whole milk
  • 1 cup fresh strawberries, diced
  • 1 cup fresh rhubarb, diced
• For the Crumb Topping:
  • ½ cup all-purpose flour
  • ¼ cup brown sugar
  • ¼ cup granulated sugar
  • ½ teaspoon cinnamon
  • ¼ cup unsalted butter, melted

Instructions

1. Preheat the oven to 350℉. Grease and flour a 9-inch square or round baking pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time and whisk, then mix in vanilla extract.
3. Gradually add the dry ingredients to the wet ingredients, alternating with sour cream and milk, mixing until just combined. Gently fold in the strawberries and rhubarb.
4. To make the crumb, mix flour, brown sugar, granulated sugar, and cinnamon in a small bowl. Stir in melted butter until the mixture forms coarse crumbs.
5. Pour the batter into the prepared baking pan, spreading it evenly. Sprinkle the crumb topping over the batter. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
6. Allow the cake to cool for at least 15 minutes before slicing. Serve warm or at room temperature with a cup of coffee or tea!

Easy Strawberry Rhubarb Dump Cake

Dump, bake, and enjoy—this one-pan dessert couldn’t be easier. A gooey fruit base meets a golden, buttery cake topping, creating a fuss-free dessert that’s even better with a scoop of vanilla ice cream. It is one of easiest strawberry rhubarb recipes you will bake.

Ingredients

• 3 cups fresh rhubarb, diced
• 2 cups fresh strawberries, hulled and sliced
• ¾ cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 box (15.25 oz) yellow cake mix
• ½ cup unsalted butter, melted
• 1 cup water
• ½ teaspoon ground cinnamon (optional, for extra flavor)

Instructions

1. Preheat your oven to 350℉. Lightly grease a 9×13-inch baking dish.
2. Spread the rhubarb and strawberries evenly in the prepared baking dish. Sprinkle with sugar, cornstarch, and vanilla extract, tossing gently to coat. Evenly sprinkle the dry cake mix over the fruit layer—do not stir.
3. Drizzle the melted butter evenly over the cake mix, followed by the water. If using, sprinkle with ground cinnamon for extra warmth and depth of flavor.
4. Place in the oven and bake for 45–50 minutes, or until the top is golden brown and the fruit is bubbling around the edges.
5. Let the dump cake cool slightly before serving. Enjoy warm with whipped cream or a scoop of vanilla ice cream for the ultimate treat!

Keto Strawberry Rhubarb Muffins

Light, fluffy, and totally low-carb, these muffins deliver the perfect balance of sweet and tart. Made with almond flour and a keto-friendly sweetener, they make a great breakfast or snack without the sugar crash.

Ingredients

• For the Muffins:
  • 2 cups almond flour
  • ¼ cup coconut flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ cup unsalted butter, melted
  • ⅔ cup granulated erythritol (or preferred keto sweetener)
  • 3 large eggs
  • ½ cup unsweetened almond milk (or coconut milk)
  • 1 teaspoon vanilla extract
  • ½ teaspoon lemon zest
  • ¾ cup fresh strawberries, diced
  • ¾ cup fresh rhubarb, diced

Instructions

1. Preheat your oven to 350℉. Line a 12-cup muffin tin with paper liners or grease with coconut oil.
2. In a medium bowl, whisk together almond flour, coconut flour, baking powder, baking soda, salt, and cinnamon. In a large bowl, whisk together melted butter, erythritol, eggs, almond milk, vanilla extract, and lemon zest until smooth.
3. Gradually add the dry ingredients to the wet ingredients, stirring until well incorporated. Gently fold in the strawberries and rhubarb.
4. Divide the batter evenly among the muffin cups, filling them about ¾ full. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
5. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature!

Canned Strawberry Rhubarb Pie Filling

Strawberry and rhubarb season doesn’t last forever, but this homemade pie filling makes sure you can enjoy it year-round. Perfectly thick, sweet, and tangy, it’s great for pies, crisps, or spooning over pancakes and yogurt.

Ingredients

• 4 cups fresh rhubarb, diced
• 4 cups fresh strawberries, hulled and sliced
• 1 ½ cups granulated sugar
• ½ cup Clear Jel (modified cornstarch, safe for canning)
• 1 cup cold water
• 1 cup apple juice (or additional water)
• 2 tablespoons bottled lemon juice
• 1 teaspoon vanilla extract

Instructions

1. Sterilize four pint-sized or two quart-sized jars by submerging them in hot water for 10 minutes. Keep them warm until ready to use. Prepare a water bath canner by filling it with water and bringing it to a gentle simmer.
2. Wash and dice the rhubarb and slice the strawberries into even pieces. Set aside.
3. In a large pot over medium heat, whisk together sugar, Clear Jel, water, and apple juice. Stir continuously until the mixture thickens and begins to bubble.
4. Gently fold in the strawberries and rhubarb, stirring for 1–2 minutes until the fruit is evenly coated and slightly softened. Add lemon juice and vanilla extract, then remove from heat.
5. Using a clean and dry ladle, carefully pour the hot filling into the prepared jars, leaving ½ inch headspace at the top. Wipe the jar rims with a clean, damp cloth, place the lids on top, and screw on the bands until they are fingertip-tight.
6. Place the filled jars in the water bath canner, ensuring they are fully submerged. Bring the water to a rolling boil and process for 15 minutes.
7. Remove the jars from the canner and let them cool on a towel-lined surface for 12–24 hours without disturbing them. Check the seals by pressing the center of each lid—if it does not pop back, the jar is sealed properly. Store sealed jars in a cool, dark place for up to 1 year.

Gluten-Free Strawberry Rhubarb Crisp

A bubbling mix of sweet strawberries and tart rhubarb, topped with a crunchy gluten-free oat crumble. This simple, comforting dessert comes together quickly and is perfect with a scoop of ice cream.

Ingredients

• For the Filling:
  • 3 cups fresh rhubarb, diced
  • 3 cups fresh strawberries, hulled and sliced
  • ½ cup granulated sugar
  • 2 tablespoons cornstarch or arrowroot starch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
• For the Crisp Topping:
  • 1 cup gluten-free rolled oats
  • ½ cup almond flour
  • ¼ cup coconut sugar (or brown sugar)
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup unsalted butter, melted

Instructions

1. Preheat and prep: Preheat your oven to 350℉ and lightly grease a baking dish with butter or coconut oil.
2. In a large bowl, toss together rhubarb, strawberries, sugar, cornstarch, lemon juice, and vanilla extract until well combined. Pour the fruit mixture into the prepared baking dish.
3. In a separate bowl, mix together gluten-free oats, almond flour, coconut sugar, cinnamon, and salt. Stir in the melted butter until the mixture becomes crumbly.
4. Evenly sprinkle the crisp topping over the fruit filling. Bake for 35–40 minutes, or until the fruit is bubbly and the topping is golden brown.
5. Let the crisp cool for 10–15 minutes before serving. Enjoy warm with a scoop of vanilla ice cream or a dollop of whipped cream for the perfect gluten-free treat!

Strawberry Rhubarb Jelly

Smooth, glossy, and packed with sweet-tart flavor, this strawberry rhubarb jelly makes the most of fresh strawberries and rhubarb. Slather it on toast, biscuits, or anything that needs a little extra fruitiness. It is one of the most delicious strawberry rhubarb recipes you will try.

Ingredients

• 4 cups fresh rhubarb, chopped
• 4 cups fresh strawberries, hulled and sliced
• 5 cups granulated sugar
• ¼ cup lemon juice
• 1 pouch (3 oz) liquid pectin

Instructions

1. Sterilize 5–6 half-pint jars by submerging them in hot water for 10 minutes. Keep them warm until ready to use. Prepare a water bath canner and heat the water to a gentle simmer.
2. In a large pot, combine rhubarb, strawberries, and 1 cup of water. Bring to a boil over medium-high heat, then reduce heat and simmer for 10–15 minutes, stirring occasionally, until the fruit is soft and broken down.
3. Pour the cooked fruit through a fine-mesh sieve or jelly bag, pressing lightly to extract as much juice as possible. Discard the solids. You should have about 3 ½ to 4 cups of juice.
4. Return the strained juice to the pot and add sugar and lemon juice. Stir continuously over medium-high heat until the mixture comes to a full rolling boil.
5. Stir in the liquid pectin, then bring the mixture back to a full rolling boil. Boil for exactly 1 minute, then remove from heat. Skim off any foam with a spoon.
6. Ladle the hot jelly into prepared jars, leaving ¼ inch headspace. Wipe the rims with a damp cloth, place the lids on top, and screw on the bands until fingertip-tight.
7. Lower the jars into the boiling water bath, fully submerging them. Process for 10 minutes. Remove the jars from the canner and let them cool on a towel-lined surface for 12–24 hours. Check the seals by pressing the center of the lid—if it does not pop back, the jar is sealed properly. Store sealed jars in a cool, dark place for up to 1 year.

Strawberry Rhubarb Bars

A buttery shortbread crust, a gooey strawberry-rhubarb filling, and a crumbly oat topping make these bars irresistible. Easy to slice and even easier to eat, they’re great for picnics, potlucks, or anytime snacking.

Ingredients

• For the Crust and Crumble Topping:
  • 1 ½ cups all-purpose flour
  • 1 ½ cups rolled oats
  • ¾ cup granulated sugar
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup unsalted butter, melted
• For the Strawberry Rhubarb Filling:
  • 2 cups fresh rhubarb, diced
  • 2 cups fresh strawberries, hulled and sliced
  • ½ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350℉. Line a 9×9-inch baking pan with parchment paper and lightly grease it.
2. In a large bowl, mix flour, oats, sugar, baking powder, and salt. Stir in the melted butter until the mixture becomes crumbly. Press ⅔ of the mixture firmly into the bottom of the prepared pan to form the crust. Reserve the remaining ⅓ for the topping.
3. In a medium saucepan, combine rhubarb, strawberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the fruit softens and the mixture thickens, about 5–7 minutes. Remove from heat and add vanilla extract.
4. Pour the strawberry-rhubarb filling evenly over the crust. Sprinkle the reserved crumble mixture on top. Bake for 35–40 minutes, or until the topping is golden brown and the filling is bubbling.
5. Let the bars cool in the pan for at least 30 minutes before slicing. For best results, refrigerate for 1–2 hours before cutting into squares. Serve as is or with a scoop of vanilla ice cream.

Strawberry Rhubarb Bread

Soft, moist, and full of sweet strawberry-rhubarb flavor, this quick bread has a warm cinnamon undertone that makes it extra cozy. Great for breakfast, dessert, or just because.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup unsalted butter, melted
• ¾ cup granulated sugar
• ½ cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup buttermilk
• 1 cup fresh strawberries, diced
• 1 cup fresh rhubarb, diced

Instructions

1. Preheat your oven to 350℉. Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside. In a large bowl, whisk together melted butter, granulated sugar, brown sugar, eggs, vanilla extract, and buttermilk until smooth.
3. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. Gently fold in the strawberries and rhubarb, distributing them evenly throughout the batter.
4. Pour the batter into the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
5. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Strawberry Rhubarb Crisp

A classic that never disappoints. The juicy, bubbling fruit base and golden oat crumble topping make this an easy go-to dessert. Just add ice cream (or don’t, but why wouldn’t you?).

Ingredients

• For the Filling:
  • 3 cups fresh rhubarb, diced
  • 3 cups fresh strawberries, hulled and sliced
  • ½ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
• For the Crisp Topping:
  • 1 cup rolled oats
  • ¾ cup all-purpose flour
  • ½ cup brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup unsalted butter, melted

Instructions

1. Preheat your oven to 350℉ and lightly grease a 9×9-inch baking dish.
2. In a large bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice, and vanilla extract. Toss until evenly coated, then spread the mixture into the prepared baking dish.
3. In a separate bowl, mix together oats, flour, brown sugar, cinnamon, and salt. Stir in the melted butter until the mixture becomes crumbly.
4. Sprinkle the crisp topping evenly over the fruit filling. Bake for 40–45 minutes, or until the fruit is bubbly and the topping is golden brown.
5. Let the crisp cool for at least 10 minutes before serving. Enjoy warm with vanilla ice cream or whipped cream for the perfect dessert!

Strawberry Rhubarb Basil Jam Rolls

A twist on classic sweet rolls, these rolls are swirled with homemade strawberry rhubarb basil jam and baked to fluffy perfection. A vanilla glaze drizzle makes them even more irresistible and one of the best strawberry rhubarb recipes.

Ingredients

• For the Dough:
  • 3½ cups all-purpose flour
  • ¼ cup granulated sugar
  • 2¼ teaspoons (1 packet) active dry yeast
  • ½ teaspoon salt
  • ¾ cup whole milk, warmed
  • ¼ cup unsalted butter, melted
  • 1 large egg
• For the Strawberry Rhubarb Basil Jam Filling:
  • 1 cup fresh strawberries, diced
  • 1 cup fresh rhubarb, diced
  • ½ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh basil, finely chopped
• For the Vanilla Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

1. In a large mixing bowl, combine flour, sugar, yeast, and salt. Add warm milk, melted butter, and the egg, then mix until a soft dough forms. Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.
2. In a small saucepan, combine strawberries, rhubarb, sugar, and lemon juice over medium heat. Cook for 10–15 minutes, stirring frequently, until the mixture thickens and the fruit breaks down. Remove from heat, stir in vanilla extract and chopped basil, and let it cool completely.
3. Once the dough has risen, roll it out on a lightly floured surface into a 12×18-inch rectangle. Spread the cooled jam filling evenly over the dough, leaving a ½-inch border around the edges.
4. Starting from the long edge, tightly roll up the dough into a log. Slice the log into 12 equal rolls and place them in a greased 9×13-inch baking dish. Cover and let them rise for another 30 minutes.
5. Preheat your oven to 350℉. Bake the rolls for 20–25 minutes, or until golden brown and cooked through.
6. In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle the vanilla glaze over the warm rolls. Serve immediately and enjoy!

Easy Strawberry Rhubarb Custard Tart

Creamy vanilla custard meets tangy strawberry-rhubarb filling in a flaky, buttery crust. This custard tart is simple yet elegant, perfect for summer gatherings or a treat-yourself moment.

Ingredients

• For the Tart Crust:
  • 1¼ cups all-purpose flour
  • ½ cup unsalted butter, cold and cubed
  • ¼ cup granulated sugar
  • 1 egg yolk
  • 2 tablespoons cold water
• For the Strawberry Rhubarb Filling:
  • 1 cup fresh rhubarb, diced
  • 1 cup fresh strawberries, hulled and sliced
  • ¼ cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
• For the Custard:
  • 3 large eggs
  • ½ cup granulated sugar
  • ½ cup heavy cream
  • ½ cup whole milk
  • 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350℉. Lightly grease a tart pan with butter or nonstick spray.
2. Combine flour, butter, and sugar in a food processor until the mixture resembles coarse crumbs. Add egg yolk and cold water, mixing until the dough comes together. Press the dough into the tart pan, ensuring an even layer on the bottom and sides. Chill for 15 minutes.
3. Prick the bottom of the crust with a fork. Bake for 10 minutes, then set aside to cool slightly.
4. To make the filling, combine rhubarb, strawberries, sugar, cornstarch, and vanilla extract in a small pan over medium heat. Stir frequently and cook for 5–7 minutes, until the mixture thickens slightly. Remove from heat and let cool.
5. To make the custard, whisk together eggs, sugar, heavy cream, milk, and vanilla extract in a bowl until smooth.
6. Spread the strawberry rhubarb mixture evenly over the par-baked crust. Pour the custard mixture on top, ensuring it evenly coats the fruit. Place the tart in the oven and bake for 30–35 minutes or until the custard is set and slightly golden.
7. Let the tart cool for 15 minutes before slicing. Serve warm or chilled, with whipped cream or powdered sugar.

Keto Strawberry Rhubarb Cake

Sweet, tart, and totally keto-friendly, this low-carb almond flour cake is packed with juicy strawberries and rhubarb. Topped with a sugar-free vanilla drizzle, it’s a great way to enjoy a classic flavor without the carbs.

Ingredient

• For the Cake:
  • 2 cups almond flour
  • ½ cup coconut flour
  • 1¼ cups granulated sugar substitute (erythritol or monk fruit sweetener)
  • 2½ teaspoons baking powder
  • ½ teaspoon sea salt
  • ½ cup unsalted butter, melted and cooled
  • 1¼ cups sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 3 large eggs, room temperature
  • 1½ cups fresh strawberries, sliced
  • 1½ cups chopped rhubarb (about 4 stalks)
• For the Vanilla Icing:
  • ½ cup confectioner’s sugar substitute
  • ¼ teaspoon vanilla extract
  • Pinch of salt
  • ¼ cup heavy cream

Instructions

1. Preheat oven to 350℉. Grease an 11×8-inch baking pan with butter.
2. In a large bowl, whisk almond flour, coconut flour, sugar substitute, baking powder, and salt. In another bowl, whisk together melted butter, sour cream, vanilla, and eggs until smooth.
3. Pour wet ingredients into dry ingredients and mix until just combined. Fold half the strawberries and rhubarb gently into the batter.
4. Spread batter evenly into the pan, then arrange the remaining strawberries and rhubarb on top, pressing slightly. Bake for 35–40 minutes until golden and set.
5. Allow the cake to cool completely for about 20 minutes. Meanwhile, whisk together the confectioner’s sugar substitute, vanilla, salt, and heavy cream until smooth.
6. Drizzle vanilla icing over the cooled cake. Slice and serve, storing leftovers refrigerated in an airtight container. Enjoy!

Want more? Here are 11 amazing rhubarb jam recipes to make the most of the season.