Strawberry & Rhubarb Recipes: A Guide to Seasonal Baking and Preserving

The strawberry-rhubarb combination is one of baking's most celebrated pairings, and Pinterest data proves it's trending harder than ever. In the US, "rhubarb bars" surged 300%, "strawberry rhubarb jam" climbed 200%. In Canada, "strawberry rhubarb crisp" exploded 600% and "rhubarb jam" jumped 800%. Here's how to master both ingredients.

Understanding Rhubarb

Rhubarb is technically a vegetable, but it's used almost exclusively in desserts and preserves. Only the stalks are edible — the leaves contain oxalic acid and are toxic. Fresh rhubarb season runs from April through June, with the most tender, pink stalks available in late spring.

Selecting rhubarb: Choose firm, crisp stalks with a deep red or pink color. Avoid stalks that are limp or have brown spots. Thinner stalks tend to be more tender. Field-grown rhubarb (outdoor) has deeper red color and stronger flavor than hothouse (forced) rhubarb.

Rhubarb Bars

The #1 US rhubarb trend (+300%). These bars have a shortbread crust, a layer of rhubarb custard, and sometimes a streusel topping.

Crust: Mix 1 cup flour, ¼ cup powdered sugar, and ½ cup cold butter until crumbly. Press into an 8×8 pan and bake at 350°F for 15 minutes.

Filling: Whisk 2 eggs, ¾ cup sugar, ¼ cup flour, and a pinch of salt. Fold in 2 cups diced rhubarb. Pour over the par-baked crust and bake for 30-35 minutes more until set. Cool completely before cutting.

Strawberry Rhubarb Jam

A top trend in both the US (+200%) and Canada (+800%). The classic 3-ingredient jam.

Method: Combine 2 cups diced rhubarb, 2 cups sliced strawberries, and 1½ cups sugar in a heavy pot. Let sit 30 minutes until juices release. Bring to a boil, then simmer 20-25 minutes, stirring frequently, until thick enough to coat the back of a spoon. The natural pectin in rhubarb helps the jam set without added pectin.

Gel test: Drop a spoonful on a frozen plate. Push with your finger after 30 seconds — if it wrinkles, it's done.

Strawberry Rhubarb Crisp

Canada's #1 spring trend (+600%). The beauty of a crisp is its simplicity.

Filling: 3 cups sliced rhubarb + 2 cups sliced strawberries + ½ cup sugar + 2 tbsp cornstarch + 1 tbsp lemon juice.

Topping: ¾ cup oats + ½ cup flour + ½ cup brown sugar + ¼ cup cold butter (cut in) + pinch cinnamon.

Spread filling in a baking dish, scatter topping over, and bake at 375°F for 40-45 minutes until bubbling and golden. The tartness of rhubarb balances the sweetness of strawberries perfectly.

More Strawberry Rhubarb Recipes

Strawberry Rhubarb Pie

Roll out a double pie crust. Fill with the same fruit mixture as the crisp, dot with butter, cover with the top crust, crimp edges, cut vents, and bake at 375°F for 50-55 minutes.

Strawberry Rhubarb Compote

Simmer rhubarb and strawberries with sugar and a vanilla bean for 15 minutes. Serve warm over ice cream, pancakes, or yogurt. Keeps 2 weeks refrigerated.

Rhubarb Simple Syrup

Simmer equal parts rhubarb, sugar, and water for 15 minutes. Strain. Use in cocktails (gin & tonic with rhubarb syrup is incredible), lemonades, and sparkling water.

Storage & Preservation Tips

• Fresh rhubarb lasts 1-2 weeks wrapped in a damp towel in the fridge.
• Freezing: Dice rhubarb, spread on a sheet pan, freeze until solid, then bag. No blanching needed. Use within 12 months.
• Strawberry rhubarb jam lasts 3 weeks in the fridge or 12 months if properly canned using water bath method.

The strawberry-rhubarb window is short — just a few weeks in late spring and early summer. Stock up on both ingredients while they're at their peak.