- Dish type
- Fruit desserts
- Berry desserts
- Strawberry desserts
This stunning and incredibly tasty strawberry rhubarb is absolutely delicious and combines the best of my two favourite flavours, strawberry and rhubarb.
2 people made this
- 1 punnet fresh strawberries
- 2 to 3 tablespoons caster sugar
- 500g rhubarb
- 200g caster sugar, or to taste
- 250g low fat quark
- 250g mascarpone cheese
- 1 sachet vanilla sugar
- 240ml double cream
- 1 packet ladyfingers
- strawberry liqueur or syrup, to taste
MethodPrep:25min ›Ready in:25min
- Cut the strawberries into slices and carefully mix with 2 to 3 tablespoons caster sugar. Set aside.
- Cut the rhubarb into small pieces and combine with a little water in a saucepan over a medium heat. Cook and stir until soft, about 20 minutes. Add 200g caster sugar, or less depending on taste.
- In a mixing bowl, combine the quark, mascarpone and vanilla sugar and whisk until stiff and creamy.
- In the base of a glass dish, arrange a single layer of ladyfingers then drizzle lightly with the strawberry liqueur or syrup. Spoon the rhubarb mixture on top and spread over the ladyfingers.
- Over the rhubarb, spread half of the cream mixture then add a second layer of ladyfingers. Add a layer of sliced strawberries, reserving plenty for decoration.
- Add the remaining cream and smooth the top. Arrange the remaining strawberries on top. Chill in the fridge for several hours until ready to serve.
Vanilla sugar may not be available in your local shops. In a pinch, substitute with 1 to 2 teaspoons vanilla extract.
Reviews & ratingsAverage global rating:(4)
Strawberry Rhubarb Crisp
Jump To Recipe
This Strawberry Rhubarb Crisp is a quintessential summer dessert. This recipe for this dessert is bursting with bright, fruity summer flavor and finished off with a crisp oatmeal topping. The combination of strawberry and rhubarb is a favorite. What&rsquos not to love?
19 Strawberry Rhubarb Recipes That Will Make You Swoon
There are few food combinations as heavenly as strawberry and rhubarb. Peanut butter and jelly are a nostalgic dream team, maple and bacon were made for each other and chocolate and mint will lift our spirits any day. But strawberry and rhubarb does something for the soul.
Rhubarb's tart flavor goes perfectly with the sweetness of strawberries. When cooked together, strawberry and rhubarb meet in the middle, somewhere between soft and sturdy, for a texture that works wonderfully in everything from pies to crisps to crumbles. The combined flavors also make delicious ice creams, popsicles and cocktails. Strawberry desserts may be showstoppers on their own, and rustic rhubarb needs no partner to shine either. Still, it's imperative to pair these two together every so often.
The iconic strawberry and rhubarb combination is, of course, the strawberry rhubarb pie. Today just happens to be Strawberry Rhubarb Pie day, so it's the perfect time to celebrate everything that is strawberry and rhubarb, starting with pie! Don't forget, however, that pie is really jus the beginning there are so many ways to combine strawberry and rhubarb.
If you haven't tried strawberry and rhubarb together yet, stop what you're doing and try out one of these recipes. You'll be glad you did. Here are 19 times strawberry and rhubarb were a heavenly pair. (And since it's Strawberry Rhubarb Pie day, there are a few pie recipes in there!)
If you are fond of the classic tiramisù, you would definitely enjoy this fresh twist on the popular Italian coffee dessert. Strawberry and Rhubarb tiramisù is a great dessert choice for a spring celebration like Mother’s Day. You can serve it in a large dish for a family-style dessert, or in individual glasses or elegant cups for a more delightful presentation.
Although the recipe has several components and it seems like a lot of work, the roasted strawberry and rhubarb compote, the syrup and the mascarpone cream can be made up to 3 days in advance and the tiramisu can be assembled very fast, 3 or 4 hours before serving it.
Strawberry and Rhubarb Tiramisù
Strawberry and Rhubarb Compote
- 4 rhubarb stalk, cut into 1-inch pieces
- 2 cups strawberries, hulled and cut in half
- 3/4 cup sugar
- 2 tablespoon honey
- 1 cinnamon stick
Mix the ingredients together in an oven proof dish. Cover and bake for 25 minutes in a 350F preheated oven.
Mix water and sugar in a small sauce pan. Bring to a boil. Turn off the heat and place in refrigerator to cool (it can be made several days in advance).
- 4 egg yolks
- 1/3 cup sugar
- 1/2 pound mascarpone room temperature
- 1 cup heavy cream
Whisk the yolks with the sugar. Whisk over a pan of simmering water until thickened. Remove and beat by machine until cold. Smash the Mascarpone smooth in a bowl with a rubber spatula. Fold in the filling. Whip the cream and fold it in.
To assemble the tiramisù, place a layer of the ladyfingers in the bottom of individual glasses soaked with the syrup. Spread with some of the mascarpone cream to cover. Add the strawberry and rhubarb compote. Repeat with the ladyfingers, syrup, cream and compote. Place a last layer of ladyfingers on the top and soak with more syrup. Spread the remaining filling and decorate with the rest of the compote. Refrigerate several hours before serving.
What You Need To Make Strawberry Rhubarb Crisp
To me, a strawberry rhubarb crisp is even better than a pie. There’s no need to make and roll out a crust! Here are the basic steps (and don’t forget to get the full recipe with measurements, on the page down below):
- Pour strawberries, rhubarb, sugar, cornstarch, and vanilla extract into a baking dish.
- In a bowl, make the topping by combining flour, sugar, salt, cinnamon, butter, vanilla extract, almond extract, and almonds.
- Stir the topping mixture until it looks like coarse crumbles.
- Spread topping on top of the fruit.
- Bake at 350°F (180°C) for an hour, or until the topping is a perfect golden brown and the fruit juices are bubbling.
- Allow the crisp to cool for 20 minutes, and serve with vanilla ice cream.
About Strawberry- Rhubarb:
A strawberry- rhubarb pie has both strawberries and rhubarb filling to create a sweet and tart pie. There is traditionally a bottom and top crust for this pie. And it&rsquos a popular dessert in New England Cuisine.
Rhubarb is one of those plants that pops up first in the spring. It&rsquos arrival is about the same as strawberries, so people paired them early-on to add sweetness to tart rhubarb desserts. There is a variety of rhubarb called, &ldquostrawberry rhubarb,&rdquo which has a good pink tint to it. This is a more desirable variety to make desserts with since using green rhubarb is not as appetizing to look at!
Combine rhubarb, water and 1/2 cup sugar in a medium saucepan. Bring to a boil, reduce heat and simmer until rhubarb is soft, for about 15 minutes.
Hull and quarter strawberries, then toss in a bowl with 2 Tbsp. sugar and let stand while you prepare biscuit dough.
Whisk together flour, sugar, baking powder and salt in a large bowl. In another bowl, whip cream until soft peaks form, then gently fold into flour mixture. Once dough forms a ball, knead until smooth. Cover with plastic wrap and chill for 15 minutes.
Preheat oven to 400°. Roll out dough on a lightly floured surface until it's 2/3-inch thick. Cut rounds with a 2 3/4- to 3-inch biscuit cutter transfer to an ungreased baking sheet. Reroll scraps and cut biscuits until there are eight. Bake in middle of oven for 12 to 15 minutes. Let cool for 20 minutes on a rack.
Before serving, beat cream cheese and sugar with an electric mixer. Add heavy cream and vanilla extract and whip until thick and fluffy. Stir together rhubarb and strawberries. Split biscuits horizontally. Place bottoms on plates, and top with rhubarb and then cream mixture. Replace biscuit tops and dust with confectioners' sugar.
How do you make Strawberry Rhubarb Pie?
If you&rsquove never baked with rhubarb, this pie is a great way to try it. On it&rsquos own, rhubarb is kind of like sour celery. However, when you pair it with sugar and use it in baked goods, it turns into this tangy wonderfulness that&rsquos unlike anything else.
I grew up on Strawberry Rhubarb Pie. We still have it at many of our family gatherings. It will forever remind me of home and family, and that is reason enough to eat it as often as possible.
My grandparents have had a rhubarb plant in their garden for as long as I can remember. That plant is probably older than me, and it keeps coming back year after year.
Many years it produces so much that we chop up the extra and freeze it so we can have rhubarb pie during the holidays. With my grandpa passing away last year and my grandma having limited mobility, the garden no longer exists, but that rhubarb plant is still going strong.
You might be wondering if you can make plain rhubarb pie. Yes, you can, and it&rsquos delicious. I just like to add strawberries to the pie party to give the pie an extra touch of fruity sweetness.
Around here, Strawberry Rhubarb Pie is usually made with a top and a bottom crust. But since I showed you how to make that a couple years ago, I thought I&rsquod put a different spin on the recipe this time and make a Strawberry Rhubarb Crumble Pie.
For this version, you will need one crust. I recommend using IBC&rsquos Go-To Pie Crust, but you can use whatever recipe you like. (You can even use store-bought, and I won&rsquot tell.)
You will need to halve the recipe. Of course, another option is to follow the crust recipe as it&rsquos written and make two of these pies &ndash one for you and one for a friend. (You can have your friend thank me for that tip.)
Also, while that recipe tells you to use a food processor, you can also do it by hand. Sometimes I find it helpful to do it by hand in order to feel the dough. In my opinion, that&rsquos the best way to tell when it&rsquos ready to be rolled out.
Whether you love rhubarb or have yet to try it, I hope you give this recipe a whirl. You won&rsquot be disappointed.
- 2 cups 2% reduced-fat milk
- ⅓ cup sugar, divided
- ⅛ teaspoon salt
- ¼ cup cornstarch
- 1 large egg
- 3 large egg yolks
- 1 ½ teaspoons vanilla extract
- ½ cup sugar
- ½ cup fresh orange juice
- ⅛ teaspoon salt
- 1 (12-ounce) package frozen rhubarb, thawed and undrained
- Remaining ingredients:
- 1 (15-ounce) prebaked angel food cake, cut into 2-inch cubes
- 1 pound strawberries, sliced
- 2 cups reduced-fat frozen whipped topping, thawed
- 1 tablespoon sliced almonds, toasted
To prepare custard, heat milk, 3 tablespoons sugar, and 1/8 teaspoon salt in a saucepan to 180° or until tiny bubbles form around edge (do not boil). Combine remaining 2 1/2 tablespoons sugar, cornstarch, egg, and egg yolks in a bowl, stirring with a whisk until smooth. Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium heat until thick and bubbly (about 4 minutes), stirring constantly. Remove from heat stir in vanilla. Place pan in an ice water-filled bowl 20 minutes or until mixture comes to room temperature stir occasionally.
To prepare rhubarb, place 1/2 cup sugar, orange juice, 1/8 teaspoon salt, and rhubarb in a medium saucepan, and bring to a boil. Reduce heat, and simmer 15 minutes or until rhubarb breaks down and mixture thickens. Place the pan in an ice water-filled bowl until mixture cools to room temperature, stirring occasionally.
Arrange one-third of cake cubes in bottom of a 3-quart trifle dish. Arrange one-third of strawberries around edge and over top of cake. Spoon one-third of rhubarb over cake. Spoon one-third of custard over rhubarb. Repeat layers 2 more times. Carefully spread whipped topping over top. Sprinkle with nuts. Cover and refrigerate 4 hours or overnight.
This baked treat is sweet and tart with fresh strawberries and rhubarb. An extra-thick buttery oats topping provides the perfect delicious contrast!
For the strawberry rhubarb filling:
- 2 lbs. rhubarb stalks, sliced 1/2″ thick (about 8 cups)
- 1.25 c. sugar, divided
- 1 lb. fresh strawberries, hulled and quartered
- 3 T. cornstarch
- 2 tsp. fresh lemon juice
- 1 tsp. pure vanilla extract
For the topping:
- 1/2 c. unsalted butter, softened (not melted!)
- 1.5 c. packed brown sugar
- 1.5 c. all-purpose flour
- 1.25 c. quick-cooking rolled oats
- 3 T. canola oil
- 1.5 tsp. cinnamon
- 3/4 tsp. kosher salt
- Preheat oven to 375° F.
- For the strawberry rhubarb filling: In a medium bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. In another medium bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally. Using a large slotted spoon, transfer the rhubarb to the strawberries and discard any rhubarb juice. Add the cornstarch, lemon juice, and vanilla to the fruit and stir well. Transfer the mixture to a 9&Prime x 13&Prime baking dish.
- For the topping: Combine all the topping ingredients in a medium bowl. Using a rigid pastry blender, cut the ingredients together until large crumbs form. You want to have some larger pieces, and sometimes it just works best to squeeze and crumble the mixture with your hands just a bit at the end.
- Sprinkle topping evenly over the filling. I like to leave a small bare edge around the perimeter, to see the pretty strawberry rhubarb mixture. Bake for 25 minutes. Reduce oven temperature to 325° F. If the topping is browning quickly, tent a piece of foil (my favorite is this larger-sized heavy duty foil) very loosely over the pan, so the foil is not touching the crisp. Continue baking for another 30 to 35 minutes, or until the fruit filling is thickened and bubbling quite a bit, and the topping is nicely browned. Let the crisp rest for about 20 minutes before serving. This is awesome served warm with a scoop of vanilla ice cream. Store on the counter uncovered for up to a couple days. The topping will stay nicely crisp if left uncovered.
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Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
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Originally published in 2010, this recipe has been a popular reader favorite. I updated some of the photos and text in 2018.
posted by Brenda Score on May 11, 2018 (updated August 10, 2020)