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Easy Stawberry Rhubarb Recipe

BySoha

Few pairings celebrate the brightness of spring quite like strawberries and rhubarb. Their balance of sweet and tart creates a comforting yet refreshing dish that can be served warm or chilled. This easy recipe is crafted to highlight the natural flavors of the ingredients while keeping preparation simple and approachable. Perfect for beginners yet satisfying for seasoned cooks, it’s a timeless classic with a modern chef’s touch.

Stawberry Rhubarb Recipe

Ingredients List

  • 3 cups fresh strawberries, hulled and halved
  • 3 cups rhubarb, trimmed and cut into 1-inch pieces
  • ¾ cup granulated sugar (adjust to taste)
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
  • Pinch of salt
  • Optional: whipped cream or vanilla ice cream for serving

Step-by-Step Instructions

Step 1: Prepare the produce

Wash and trim the rhubarb, then cut it into even 1-inch pieces. Hull the strawberries and slice them in half for consistent cooking.

Step 2: Mix the filling

In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, vanilla, lemon zest, and salt. Toss until the fruit is evenly coated.

Step 3: Cook the mixture

Transfer to a saucepan over medium heat. Stir occasionally until the mixture thickens and the fruit is tender, about 8–10 minutes.

Step 4: Serve and enjoy

Spoon the warm strawberry-rhubarb mixture into bowls and serve as-is, or pair with whipped cream, yogurt, or ice cream for added indulgence.

Cook Time

15 minutes

Servings

4

Nutritional Information (approx. per serving)

  • Calories: 160
  • Carbohydrates: 38g
  • Protein: 1g
  • Fat: 0.5g
  • Fiber: 3g
  • Sugar: 32g

Storage Instructions

Allow the mixture to cool completely before transferring to an airtight container. Refrigerate for up to 4 days or freeze for up to 2 months. To reheat, gently warm on the stovetop over low heat or in the microwave.

Suggestions

  • For extra depth, add a pinch of cinnamon or ginger to the mixture.
  • Turn it into a crisp by topping with oats, butter, and brown sugar before baking.
  • Layer with yogurt and granola for a breakfast parfait.

Seasonal Relevance

Strawberry rhubarb is the epitome of spring and early summer cooking. Rhubarb peaks in spring, while strawberries arrive in early summer—making this dish a beautiful seasonal bridge. It’s ideal for garden parties, Easter spreads, or as a light finish to a summer barbecue.

Conclusion

This easy strawberry rhubarb recipe proves that simple ingredients can create extraordinary results. Its versatility allows it to shine as a dessert, breakfast companion, or even a sweet-tart snack. With minimal effort and maximum flavor, it’s a recipe worth keeping in your seasonal rotation.

Easy Stawberry Rhubarb Recipe
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Easy Stawberry Rhubarb Recipe

Recipe by Soha
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

160

kcal
Total time

25

minutes

A simple and refreshing strawberry rhubarb recipe that perfectly balances sweet and tart flavors. Quick to prepare, versatile to serve, and ideal for spring and summer gatherings.

Ingredients

  • 3 cups fresh strawberries, hulled and halved

  • 3 cups rhubarb, trimmed and cut into 1-inch pieces

  • ¾ cup granulated sugar (adjust to taste)

  • 2 tbsp cornstarch

  • 1 tsp vanilla extract

  • 1 tsp lemon zest

  • Pinch of salt

  • Optional: whipped cream or vanilla ice cream for serving

Directions

  • Wash, trim, and cut rhubarb into 1-inch pieces. Hull and halve strawberries.
  • In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, vanilla, lemon zest, and salt. Toss well.
  • Transfer mixture to a saucepan and cook over medium heat, stirring occasionally, until thickened and fruit is tender (8–10 minutes).
  • Serve warm with whipped cream, yogurt, or ice cream—or enjoy on its own.

Recipe Video

Notes

  • Frozen fruit works well; just extend the cook time slightly.
  • Add cinnamon or ginger for extra warmth.
  • Use as a base for crisps, pies, or parfaits.

FAQs

Q1: Can I make this recipe with frozen fruit?
Yes, both strawberries and rhubarb can be used from frozen. Do not thaw before cooking,just increase the cook time by a few minutes to allow excess liquid to reduce.

Q2: How do I keep rhubarb from being too tart?
The key is balancing it with sweetness. Adjust sugar to taste or add naturally sweet fruits like apples or pears to mellow the tartness.

Q3: Is this recipe suitable for vegans?
Absolutely. The base recipe is vegan-friendly. If serving with toppings, simply choose plant-based alternatives like coconut whipped cream or dairy-free ice cream.

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