10 Irresistible Strawberry Rhubarb Recipes You’ll Crave

Indulge in spring’s iconic sweet-tart spark with 10 irresistible strawberry rhubarb recipes you’ll crave all season! 🍓✨ From velvety cheesecake bars and rustic galettes to zesty salsas, sticky bbq glazes, and boozy cocktails, these creations balance bold flavor and effortless elegance. Perfect for brunch, dessert charcuterie, or edible gifting—each dish celebrates the magic of this vibrant duo. Get ready to bake, grill, and sip your way through rhubarb season!

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1. Classic Strawberry Rhubarb Pie

Classic Strawberry Rhubarb Recipe Pie
Sweet-tart filling in a flaky butter crust—a timeless summer delight.

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Prep Time: 30 minutes (+1 hour chilling)
Cook Time: 50-60 minutes
Total Time: 2.5 hours
Serves: 8-10

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Ingredients

For the Crust:

• 2 ½ cups (315g) all-purpose flour
• 1 tsp salt
• 1 tsp granulated sugar (optional)
• 1 cup (226g) cold unsalted butter, cubed
• 6-8 tbsp ice water

For the Filling:

• 2 cups (250g) fresh strawberries, hulled and sliced
• 2 cups (200g) rhubarb, chopped into ½-inch pieces
• ¾–1 cup (150–200g) granulated sugar (adjust to taste)
• ¼ cup (30g) cornstarch (or ⅓ cup all-purpose flour)
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• Pinch of salt
• 1 tbsp cold butter, diced (for dotting)

For Assembly:

• 1 egg (for egg wash)
• 1 tbsp turbinado or granulated sugar (for sprinkling)

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Instructions

1. Make the Crust:

• In a large bowl, whisk flour, salt, and sugar (if using). Cut in cold butter until pea-sized crumbs form.
• Gradually add ice water, 1 tbsp at a time, mixing until dough just holds together. Divide into two discs, wrap in plastic, and chill 1 hour.

2. Prepare the Filling:

• In a bowl, toss strawberries, rhubarb, sugar, cornstarch, lemon juice, vanilla, and salt. Let sit 15 minutes to macerate.

3. Assemble the Pie:

• Preheat oven to 425°F (220°C). Roll one dough disc into a 12-inch circle; fit into a 9-inch pie dish. Trim edges.
• Pour filling into crust and dot with butter. Roll out the second dough disc; place over filling. Crimp edges, cut vents (or weave a lattice).
• Brush crust with egg wash (1 egg beaten + 1 tsp water) and sprinkle with sugar.

4. Bake:

• Bake at 425°F (220°C) for 20–25 minutes until crust starts browning. Reduce heat to 375°F (190°C) and bake 30–35 minutes longer, until filling bubbles and crust is golden.

5. Cool & Serve:

• Let pie cool completely (3–4 hours) to set. Serve with vanilla ice cream if desired.

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Tips:

• Use a mix of cornstarch (for thickening) and tapioca (for glossiness) if preferred.
• For a deeper flavor, add ½ tsp cinnamon or orange zest to the filling.
• Protect crust edges with foil if browning too quickly.

Enjoy this sweet-tart summer classic! 🍓🥧

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2. Strawberry Rhubarb Crisp with Coconut Crumble

Strawberry Rhubarb Crisp with Coconut Crumble
A juicy, tangy filling topped with a tropical, crunchy crumble—perfect for summer!

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Prep Time: 20 minutes
Cook Time: 35-45 minutes
Total Time: 1 hour
Serves: 6-8

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Ingredients

For the Filling:

• 3 cups (375g) fresh strawberries, hulled and sliced
• 3 cups (300g) rhubarb, chopped into ½-inch pieces
• ½–¾ cup (100–150g) granulated sugar (adjust to tartness preference)
• 2 tbsp cornstarch (or 3 tbsp all-purpose flour)
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• Pinch of salt

For the Coconut Crumble:

• 1 cup (90g) old-fashioned rolled oats
• ½ cup (45g) unsweetened shredded coconut
• ½ cup (60g) all-purpose flour (or almond flour for gluten-free)
• ½ cup (100g) packed brown sugar
• ½ tsp ground cinnamon (optional)
• ¼ tsp salt
• ½ cup (113g) cold unsalted butter, cubed (or coconut oil for vegan)

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Instructions

1. Prep the Filling:

• Preheat oven to 375°F (190°C).
• In a large bowl, toss strawberries, rhubarb, sugar, cornstarch, lemon juice, vanilla, and salt until combined. Pour into a greased 9×9-inch (or 2-quart) baking dish.

2. Make the Coconut Crumble:

• In a separate bowl, mix oats, shredded coconut, flour, brown sugar, cinnamon (if using), and salt.
• Cut in cold butter (or coconut oil) with a pastry cutter or your fingers until the mixture resembles coarse crumbs with some clumps.

3. Assemble & Bake:

• Sprinkle the crumble evenly over the fruit.
• Bake for 35–45 minutes, until the filling is bubbly and the topping is golden brown. If the crumble browns too quickly, loosely tent with foil.

4. Cool & Serve:

• Let cool 15–20 minutes to thicken slightly. Serve warm with vanilla ice cream, whipped cream, or coconut yogurt!

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Tips:

• Gluten-Free: Use almond flour and certified GF oats.
• Extra Crunch: Add ¼ cup chopped nuts (pecans, almonds) to the crumble.
• Frozen Fruit: Thaw and drain excess liquid first to prevent a soggy crisp.
• Sweetness: Taste rhubarb first—add more sugar if it’s very tart!

Enjoy this easy, cozy dessert with a tropical twist! 🍓🌴

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3. Strawberry Rhubarb Jam

Strawberry Rhubarb Jam Recipe
Bright, tangy, and sweet—spread this vibrant jam on toast, swirl into yogurt, or gift it in jars!

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Prep Time: 20 minutes
Cook Time: 30-40 minutes
Total Time: 1 hour (+ cooling)
Yield: ~4 cups (about 4 x 8-ounce jars)

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Ingredients

• 2 cups (250g) fresh strawberries, hulled and chopped
• 2 cups (200g) rhubarb, finely diced (peel if stalks are tough)
• 2 cups (400g) granulated sugar (adjust to taste; see notes)
• 1 lemon, zested and juiced (about 3 tbsp juice)
• 1 tsp vanilla extract (optional)
• ½ tsp unsalted butter (optional, reduces foaming)
• 1 (1.75 oz) package powdered pectin (optional, for thicker jam)

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Instructions

1. Prep the Fruit:

• In a large, heavy-bottomed pot, combine strawberries, rhubarb, lemon zest, lemon juice, and sugar. Let sit for 15–20 minutes to draw out juices.

2. Cook the Jam:

• Stir in pectin (if using) and bring the mixture to a rolling boil over medium-high heat, stirring frequently.
• Once boiling, add butter (if using) to reduce foaming. Continue cooking for 15–20 minutes, skimming off foam, until thickened.
• Test the jam’s consistency: Place a spoonful on a chilled plate. If it wrinkles when pushed, it’s ready. If not, cook 5 more minutes.

3. Jar the Jam:

• Remove from heat and stir in vanilla (if using). Let cool 5 minutes.
• Ladle into sterilized jars, leaving ¼-inch headspace. Wipe rims, seal with lids, and process in a boiling water bath for 10 minutes (for shelf-stable storage).

4. Cool & Store:

• Let jars cool completely. Check seals before storing. Refrigerate unprocessed jam for up to 3 weeks or freeze for 6 months.

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Tips & Variations

• No Pectin? Simmer longer until thickened naturally, or add 2 tbsp chia seeds in the last 5 minutes of cooking.
• Low-Sugar: Use 1 cup sugar + 1.5 tsp Pomona’s pectin (follow package instructions).
• Flavor Boost: Add ½ tsp cinnamon, 1 tbsp grated ginger, or 1 tsp orange zest.
• Frozen Fruit: Thaw and drain excess liquid before using.

Enjoy this burst of summer all year long! 🍓🌿✨

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4. Strawberry Rhubarb Muffins

Strawberry Rhubarb Muffins with Cinnamon Streusel
Moist, tender muffins bursting with sweet-tart fruit and topped with a crunchy cinnamon crumble.

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Prep Time: 20 minutes
Cook Time: 20–25 minutes
Total Time: 45 minutes
Yield: 12 muffins

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Ingredients

For the Muffins:

• 2 cups (250g) all-purpose flour
• ¾ cup (150g) granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ cup (120ml) milk (dairy or plant-based)
• ⅓ cup (80ml) neutral oil (e.g., vegetable, coconut)
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup (125g) fresh strawberries, diced
• 1 cup (100g) rhubarb, finely chopped

For the Cinnamon Streusel:

• ¼ cup (50g) brown sugar
• ¼ cup (30g) all-purpose flour
• ¼ cup (23g) old-fashioned rolled oats
• ½ tsp ground cinnamon
• 2 tbsp (28g) cold unsalted butter, cubed

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Instructions

1. Prep the Oven & Pan:

• Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease lightly.

2. Make the Streusel:

• In a small bowl, mix brown sugar, flour, oats, and cinnamon. Cut in butter with a fork until crumbly. Set aside.

3. Mix Dry Ingredients:

• In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, and cinnamon.

4. Combine Wet Ingredients:

• In another bowl, whisk milk, oil, eggs, and vanilla until smooth.

5. Assemble the Batter:

• Pour wet ingredients into dry ingredients and stir until just combined (do not overmix). Fold in strawberries and rhubarb.

6. Bake:

• Divide batter evenly among muffin cups. Sprinkle streusel generously over each.
• Bake 20–25 minutes, until tops are golden and a toothpick inserted comes out clean.

7. Cool & Serve:

• Let cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature!

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Tips

• Frozen Fruit: Thaw and drain excess liquid to avoid soggy muffins.
• Gluten-Free: Swap flour for a 1:1 GF blend and use certified GF oats.
• Add-Ins: Toss ½ cup chopped nuts or shredded coconut into the batter.
• Storage: Keep in an airtight container for up to 3 days, or freeze for 2 months.

Sweet, tangy, and crumbly—the perfect breakfast or snack! 🍓🥮

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5. Strawberry Rhubarb Cheesecake Bars

Strawberry Rhubarb Cheesecake Bars with Gingersnap Crust
Creamy cheesecake swirled with sweet-tart strawberry rhubarb compote, nestled in a spiced gingersnap crust.

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Prep Time: 30 minutes (+ chilling)
Cook Time: 45–50 minutes
Total Time: 1.5 hours (+ 4 hours chilling)
Yield: 12–16 bars

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Ingredients

For the Gingersnap Crust:

• 2 cups (200g) gingersnap crumbs (or graham crackers)
• ¼ cup (50g) granulated sugar
• ½ cup (113g) unsalted butter, melted
• Pinch of salt

For the Cheesecake Filling:

• 24 oz (680g) cream cheese, softened
• ¾ cup (150g) granulated sugar
• ⅓ cup (80g) sour cream (or Greek yogurt)
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 1 tbsp lemon zest (optional)

For the Strawberry Rhubarb Compote:

• 1 cup (125g) strawberries, diced
• 1 cup (100g) rhubarb, finely chopped
• ¼ cup (50g) granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch + 1 tbsp water (slurry)

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Instructions

1. Make the Compote:

• In a saucepan, combine strawberries, rhubarb, sugar, and lemon juice. Simmer over medium heat for 8–10 minutes until soft. Stir in cornstarch slurry and cook 2–3 minutes until thickened. Let cool completely.

2. Prep the Crust:

• Preheat oven to 325°F (160°C). Line a 9×9-inch pan with parchment paper.
• Mix gingersnap crumbs, sugar, melted butter, and salt. Press firmly into the pan. Bake 10 minutes. Cool slightly.

3. Make the Cheesecake Filling:

• Beat cream cheese and sugar until smooth. Add sour cream, vanilla, and lemon zest. Mix in eggs one at a time, just until combined (do not overmix).

4. Assemble & Bake:

• Pour filling over crust. Dollop compote on top and swirl with a knife.
• Bake 35–40 minutes until edges are set and center jiggles slightly. Turn off the oven, crack the door, and let cool inside for 1 hour. Chill for 4+ hours.

5. Serve:

• Slice into bars. Top with extra compote, whipped cream, or fresh berries.

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Tips

• Crust Swap: Use graham crackers or gluten-free cookies.
• Smooth Filling: Ensure cream cheese is fully softened to avoid lumps.
• No Cracks: Avoid overmixing after adding eggs and cool gradually in the oven.
• Vegan Option: Use dairy-free cream cheese, coconut oil for crust, and flax eggs.
• Storage: Keep refrigerated for 5 days or freeze (unbaked compote swirl) for 2 months.

Sweet, tangy, and luxuriously creamy—these bars are a showstopper! 🍓🍰

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6. Strawberry Rhubarb Compote

Strawberry Rhubarb Compote Recipe
A vibrant, sweet-tart topping for pancakes, yogurt, cheesecake, or ice cream!

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Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 30 minutes (+ cooling)
Yield: ~2 cups

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Ingredients

• 2 cups (250g) fresh strawberries, hulled and chopped
• 2 cups (200g) rhubarb, diced (peel if stalks are tough)
• ½–¾ cup (100–150g) granulated sugar (adjust to taste)
• 1 tbsp lemon juice (or orange juice for a twist)
• 1 tsp vanilla extract (optional)
• 1 tbsp cornstarch + 2 tbsp water (slurry, for thickening)
• Pinch of salt

Optional Add-Ins:

• ½ tsp cinnamon or ground ginger
• 1 tbsp balsamic vinegar (for depth)
• 1 tsp lemon zest

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Instructions

1. Combine Ingredients:

• In a medium saucepan, mix strawberries, rhubarb, sugar, lemon juice, and salt. Let sit for 10 minutes to draw out juices.

1. Simmer:

• Cook over medium heat, stirring occasionally, until fruit softens (8–10 minutes). Mash lightly with a spoon if you prefer a smoother texture.

1. Thicken:

• Stir in cornstarch slurry and optional spices. Simmer 2–3 minutes until glossy and thickened. Remove from heat and stir in vanilla.

1. Cool & Store:

• Let cool completely. Transfer to an airtight jar. Refrigerate for up to 2 weeks or freeze for 3 months.

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Tips & Uses

• Adjust Sweetness: Taste rhubarb first—add more sugar if it’s very tart!
• Chunky vs. Smooth: Blend briefly for a smoother compote.
• Frozen Fruit: Use 3 cups thawed, drained strawberries + rhubarb.
• Sugar Swap: Substitute honey or maple syrup (reduce by 20%).
• Serving Ideas:
• Swirl into oatmeal, yogurt, or ricotta toast.
• Top pancakes, waffles, or vanilla ice cream.
• Layer in parfaits or use as a cake filling.

Enjoy this versatile burst of summer flavor! 🍓🌿

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7. Strawberry Rhubarb Galette

Strawberry Rhubarb Galette Recipe
Rustic, buttery, and bursting with sweet-tart flavors—this free-form tart is summer simplicity at its best!

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Prep Time: 30 minutes (+1 hour chilling)
Cook Time: 35–40 minutes
Total Time: 2 hours (+ cooling)
Serves: 6–8

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Ingredients

For the Crust:

• 1 ½ cups (190g) all-purpose flour
• 1 tbsp granulated sugar
• ½ tsp salt
• ½ cup (113g) cold unsalted butter, cubed
• 3–4 tbsp ice water
• 1 tsp apple cider vinegar (optional, for flakiness)

For the Filling:

• 1 ½ cups (185g) fresh strawberries, hulled and sliced
• 1 ½ cups (150g) rhubarb, chopped into ½-inch pieces
• ⅓ cup (65g) granulated sugar (adjust to taste)
• 2 tbsp cornstarch (or 3 tbsp flour)
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• Pinch of salt
• Zest of 1 lemon (optional)

For Assembly:

• 1 egg (for egg wash)
• 1 tbsp turbinado or coarse sugar (for sprinkling)
• 1 tbsp apricot jam (optional, for glaze)

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Instructions

1. Make the Crust:

• In a food processor, pulse flour, sugar, and salt. Add cold butter and pulse until pea-sized crumbs form.
• Drizzle in ice water and vinegar (if using), 1 tbsp at a time, until dough clumps. Shape into a disc, wrap in plastic, and chill 1 hour.

2. Prep the Filling:

• Toss strawberries, rhubarb, sugar, cornstarch, lemon juice, vanilla, salt, and zest (if using) in a bowl. Let sit 10 minutes.

3. Assemble the Galette:

• Preheat oven to 375°F (190°C). Roll dough into a 12-inch circle on parchment paper. Transfer (with parchment) to a baking sheet.
• Arrange filling in the center, leaving a 2-inch border. Fold edges over the filling, pleating as you go.

4. Bake:

• Brush crust with egg wash (1 egg + 1 tsp water) and sprinkle with turbinado sugar.
• Bake 35–40 minutes until crust is golden and filling bubbles. If edges brown too fast, tent with foil.

5. Glaze & Serve:

• Warm apricot jam with 1 tsp water and brush over filling (optional). Let cool 15 minutes before slicing. Serve with whipped cream or vanilla ice cream!

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Tips

• Cornmeal Crust: Replace ¼ cup flour with cornmeal for extra texture.
• Frozen Fruit: Thaw and drain thoroughly to avoid soggy crust.
• Savory Twist: Skip sugar in the crust and add black pepper to the filling.
• Gluten-Free: Use a 1:1 GF flour blend.
• Shortcut: Use store-bought pie dough if pressed for time.

This effortlessly elegant galette is summer’s sweetest centerpiece. 🍓🌿✨

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8. Strawberry Rhubarb Margarita

Strawberry Rhubarb Margarita Recipe
A refreshing, tangy-sweet twist on the classic margarita—perfect for summer sipping!

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Prep Time: 10 minutes (+ optional syrup cooling)
Total Time: 15 minutes
Serves: 2 cocktails

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Ingredients

For the Strawberry Rhubarb Syrup:

• ½ cup (60g) fresh rhubarb, chopped
• ½ cup (60g) fresh strawberries, hulled and chopped
• ½ cup (100g) granulated sugar
• ½ cup (120ml) water

For the Margarita:

• 3 oz (90ml) blanco tequila
• 2 oz (60ml) fresh lime juice
• 1.5 oz (45ml) strawberry rhubarb syrup (recipe above)
• 1 oz (30ml) orange liqueur (Cointreau or Triple Sec)
• Ice
• Optional: Tajín or salt for rimming

Garnish Ideas:

• Lime wheel
• Fresh strawberry slice
• Rhubarb ribbon (peeled with a veggie peeler)
• Fresh mint or basil

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Instructions

1. Make the Strawberry Rhubarb Syrup:

• In a small saucepan, combine rhubarb, strawberries, sugar, and water. Bring to a simmer over medium heat, stirring until sugar dissolves. Cook for 8–10 minutes until fruit softens. Strain through a fine-mesh sieve, pressing to extract liquid. Discard solids. Chill syrup (or cool quickly in an ice bath).

2. Prepare the Glasses:

• Rim two glasses with lime juice and dip in Tajín, salt, or sugar. Fill with ice.

3. Shake the Margarita:

• In a cocktail shaker, combine tequila, lime juice, strawberry rhubarb syrup, and orange liqueur. Add ice and shake vigorously for 15–20 seconds.

4. Serve:

• Strain into prepared glasses. Garnish and enjoy immediately!

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Tips & Variations

• Quick Fix: Use 2 tbsp store-bought strawberry rhubarb jam + 1 oz hot water (stir and strain) as a syrup shortcut.
• Spicy Kick: Muddle 2 slices of jalapeño in the shaker.
• Smoky Twist: Swap blanco tequila for mezcal.
• Mocktail Version: Replace tequila with 2 oz coconut water + 1 oz lime juice; use orange juice instead of liqueur.
• Frozen: Blend all ingredients with 1 cup ice for a slushy vibe.
• Extra Tart: Add ½ oz fresh grapefruit juice.

Sweet, tangy, and just the right amount of boozy—summer in a glass! 🍓🍹🌿

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9. Strawberry Rhubarb Chia Pudding

Strawberry Rhubarb Chia Pudding Recipe
A creamy, nutrient-packed breakfast or snack with layers of sweet-tart compote and vanilla chia pudding.

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Prep Time: 15 minutes
Chill Time: 2 hours (or overnight)
Total Time: 2 hours 15 minutes
Serves: 2–3

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Ingredients

For the Strawberry Rhubarb Compote:

• 1 cup (125g) fresh strawberries, hulled and chopped
• 1 cup (100g) rhubarb, diced (or frozen, thawed)
• 2–3 tbsp maple syrup or honey (adjust to taste)
• 1 tbsp lemon juice
• 1 tsp cornstarch + 1 tbsp water (slurry)
• Pinch of salt

For the Chia Pudding:

• 1 ½ cups (360ml) unsweetened almond milk (or coconut milk)
• ¼ cup (40g) chia seeds
• 1–2 tbsp maple syrup or honey
• 1 tsp vanilla extract

Optional Toppings:

• Fresh strawberry slices
• Toasted coconut flakes
• Granola
• Mint leaves

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Instructions

1. Make the Compote:

• In a small saucepan, combine strawberries, rhubarb, maple syrup, lemon juice, and salt. Simmer over medium heat for 8–10 minutes until fruit softens.
• Stir in cornstarch slurry and cook 2–3 minutes until thickened. Remove from heat and let cool.

2. Prepare the Chia Pudding:

• In a bowl or jar, whisk almond milk, chia seeds, maple syrup, and vanilla. Let sit 10 minutes, then whisk again to prevent clumping. Cover and refrigerate for at least 2 hours (or overnight).

3. Assemble:

• Layer chia pudding and compote in glasses or jars. Swirl gently for a marbled effect or keep distinct layers.
• Top with fresh strawberries, coconut flakes, or granola.

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Tips & Variations

• Vegan: Use maple syrup and plant-based milk.
• Thicker Pudding: Add 1–2 extra tbsp chia seeds.
• Frozen Fruit: Swap fresh strawberries/rhubarb for 2 cups thawed, drained frozen mix.
• Spiced Twist: Add ½ tsp cinnamon or ginger to the compote.
• Meal Prep: Store compote and pudding separately for up to 4 days; assemble before serving.

Enjoy this vibrant, wholesome treat straight from the fridge! 🍓🌿✨

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10. Savory Strawberry Rhubarb Chutney

Savory Strawberry Rhubarb Chutney Recipe
A tangy-sweet condiment with a kick—perfect for cheeses, grilled meats, or sandwiches!

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Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 45 minutes
Yield: ~2 cups

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Ingredients

• 1 cup (125g) fresh strawberries, hulled and diced
• 1 cup (100g) rhubarb, finely chopped
• ½ cup (60g) red onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• ¼ cup (50g) brown sugar (or honey/maple syrup)
• ¼ cup (60ml) apple cider vinegar
• 1 tsp mustard seeds
• ½ tsp ground cumin
• ½ tsp smoked paprika
• ¼ tsp red pepper flakes (optional, for heat)
• ½ tsp salt
• 2 tbsp olive oil or butter

Optional Add-Ins:

• 1 tbsp balsamic vinegar (for depth)
• 1 star anise (remove before storing)
• 2 tbsp dried cranberries or raisins
• Fresh herbs (thyme, rosemary)

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Instructions

1. Sauté Aromatics:

• Heat oil in a medium saucepan over medium heat. Add mustard seeds and toast for 30 seconds until they pop.
• Stir in onion, garlic, and ginger. Cook 3–4 minutes until softened.

1. Simmer the Chutney:

• Add strawberries, rhubarb, brown sugar, vinegar, cumin, smoked paprika, red pepper flakes, and salt. Bring to a simmer.
• Reduce heat to low and cook uncovered for 20–25 minutes, stirring occasionally, until thickened (like jam).

1. Adjust & Finish:

• Taste and adjust sweetness/vinegar as needed. For extra richness, stir in 1 tbsp butter at the end.
• Remove star anise (if using) and let cool slightly.

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Storage & Serving Ideas

• Store: Refrigerate in an airtight jar for up to 2 weeks, or freeze for 3 months.
• Pair With:
• Spread on crackers with goat cheese or brie.
• Glaze grilled chicken, pork, or salmon.
• Dollop on burgers or roasted vegetables.
• Stir into yogurt or grain bowls.

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Tips

• Texture: Leave chunky for rustic use, or blend briefly for a smoother spread.
• Frozen Fruit: Thaw and drain excess liquid first.
• Less Sugar: Reduce to 2 tbsp and add a splash of orange juice for balance.
• Spice Swap: Try coriander, fennel seeds, or curry powder for a twist.

Sweet, tart, and savory—this chutney is your new fridge staple! 🍓🌶️🧀

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Tips for Success

• Balance Flavors: Rhubarb is tart—adjust sugar to taste.
• Frozen Rhubarb: Use 1:1 in baked goods (thaw and drain first).
• No Strawberries? Swap with raspberries or cherries.

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Why These Recipes Work

The tart rhubarb and sweet strawberries create a dynamic duo that’s endlessly adaptable. Whether you’re craving cozy comfort (pie, crisp) or fresh flair (chutney, margaritas), these recipes celebrate spring’s brightest flavors.

Final Bite: Don’t let rhubarb season pass you by—pick up a bunch and get cooking! Tag your creations with #StrawberryRhubarbMagic. 🌸✨

FAQ:

1. Can I use frozen rhubarb?

A: Yes! Frozen rhubarb works in baked goods like pies, crisps, and muffins. Thaw and drain excess liquid first. Avoid using frozen rhubarb raw in salads or compotes, as it can become mushy.

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2. How do I reduce the tartness without adding more sugar?

A: Balance tartness naturally by:

• Adding ripe strawberries or a mashed banana to recipes.
• Using honey, maple syrup, or coconut sugar instead of refined sugar.
• Incorporating vanilla or cinnamon to enhance sweetness perception.

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3. Are these recipes vegan or gluten-free?

A: Most can be adapted!

• Vegan: Substitute butter with coconut oil, use flax eggs, and opt for plant-based cream/cheese (e.g., coconut cream in cheesecake bars).
• Gluten-Free: Use gluten-free flour blends for crusts, crisps, and muffins.

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4. How long do leftovers keep?

• Pies/Crisps/Galettes: 3–4 days refrigerated.
• Jam/Compote/Chutney: Up to 2 weeks refrigerated or 6 months frozen.
• Cheesecake Bars/Chia Pudding: 3–5 days in the fridge.

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5. Can I swap strawberries for other fruits?

A: Yes! Raspberries, cherries, or blueberries pair well with rhubarb. Adjust sugar to taste, as these fruits may be sweeter/tarter.

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6. Is rhubarb safe to eat raw?

A: Never eat rhubarb leaves—they’re toxic. Stalks are safe but extremely tart. Always cook rhubarb for recipes like compote, pie, or margarita syrup.

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7. What can I do with leftover rhubarb?

A: Freeze chopped rhubarb for later, make a simple syrup for cocktails, or blend into smoothies (cook first to soften).

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8. Can I make the Strawberry Rhubarb Margarita non-alcoholic?

A: Absolutely! Skip the tequila and mix rhubarb syrup with lime juice, sparkling water, and a dash of tajín chili salt for a mocktail.

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9. How do I prevent a soggy pie crust?

A:

• Toss fruit with tapioca starch or cornstarch to thicken filling.
• Pre-bake the crust for 10 mins before adding filling.
• Avoid overloading with juicy fruit—drain compote lightly if needed.

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10. What pairs well with Savory Strawberry Rhubarb Chutney?

A: Serve with:

• Cheese: Brie, goat cheese, or sharp cheddar.
• Meats: Glazed ham, grilled pork chops, or roasted chicken.
• Snacks: Spread on crackers or swirl into yogurt.

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Bonus Tip

Rhubarb Prep: Trim leafy tops and woody ends. For a vibrant pink hue, choose redder stalks and avoid overcooking.

Got more questions? Share your creations with #StrawberryRhubarbMagic, and tag us for personalized tips! 🌸🍓