Strawberry Rhubarb
Why You’ll Love This Recipe
I remember the first time I tried to make strawberry rhubarb. I was convinced that more sugar was the only way to tame the rhubarbβs intense tartness. I was wrong. My first batch came out so sweet it tasted like candy, and the rhubarb had completely fallen apart into a sad, mushy string. My kids looked at me and asked, βIs this supposed to be soup?β
After a lot of trial and error, I finally figured out the secret. You have to treat the rhubarb with respect. It needs a little time to macerate, and you need to use the right ratio of fruit. This strawberry rhubarb recipe is the result of all that testing. It has a thick, jammy texture that is perfect for spooning over ice cream, spreading on toast, or using as a pie filling. The strawberries stay mostly intact, and the rhubarb softens but still has a little bite. For a deeper look at the science of cooking with pectin-rich fruits, you can read more about rhubarb as a plant and how its natural pectin helps thicken sauces.
Ingredients
- 1 pound fresh or frozen strawberries, hulled and halved (if large, quarter them)
- 1 pound fresh rhubarb stalks, cut into 1/2-inch pieces (about 4 cups)
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)
Step-by-Step Directions
- Get your biggest, heaviest pot out of the cabinet. A Dutch oven works perfectly. Place it on the stove over medium heat.
- Drop in all the strawberries and the rhubarb pieces. Donβt worry if they look crowded. They will shrink down fast.
- Pour the granulated sugar and the brown sugar right over the top of the fruit. Use a wooden spoon to toss everything together gently. You want each piece of fruit to get a little sugary coating.
- Let the fruit sit in the pot for about 10 minutes without turning on the heat. This is the macerating step. You will see a pool of pinkish liquid start to form at the bottom. That is good. That is flavor.
- Turn the heat to medium-high. Stir in the lemon juice and the salt. Bring the mixture to a full, rolling boil. You will see big bubbles bursting on the surface.
- Once it is boiling, reduce the heat to medium-low. Let it simmer, stirring occasionally, for about 15 minutes. The rhubarb will start to soften and the strawberries will break down a little. The kitchen will smell like a bakery.
- While the fruit is simmering, mix the cornstarch and cold water together in a small bowl. Stir it with a fork until it is completely smooth and white.
- Pour the cornstarch slurry into the pot while stirring the fruit constantly. You will see the mixture thicken almost immediately. Keep stirring for another 2 minutes over low heat.
- Take the pot off the stove. Stir in the vanilla extract. Let the strawberry rhubarb cool in the pot for at least 20 minutes. It will thicken more as it cools.
- Spoon the warm mixture into a clean jar or bowl. Let it come to room temperature before covering it and putting it in the fridge.
Pro Tips for Success
First, do not skip the macerating step. Letting the sugar pull the juice out of the fruit before you cook it is the most important part. If you rush this, the fruit will not release enough liquid and the sugar will burn on the bottom of the pot. For more information on how maceration works, check out this Wikipedia article on maceration.
Second, use a mix of under-ripe and ripe strawberries. The under-ripe ones hold their shape better during cooking. The ripe ones break down and create the sauce. If you use only ripe berries, you will end up with a sauce that is too thin and watery.
Third, taste your rhubarb before you add the sugar. Some rhubarb is naturally more tart than others. If your stalks are very thin and bright red, they might be milder. Thick green stalks are usually more sour. Adjust the sugar up or down by a tablespoon based on what you taste.
Servings and Timing
This recipe makes about 3 cups of strawberry rhubarb. The total prep time is about 10 minutes, and the active cooking time is about 20 minutes. You will need an additional 20 minutes for the mixture to cool and thicken before serving.
Variations and Substitutions
If you want a lower sugar version, you can swap the granulated sugar for a cup of honey or maple syrup. Just know that honey will make the final flavor a little more floral and it will darken the color. For a boozy twist, add two tablespoons of bourbon or dark rum right after you take the pot off the heat. The alcohol will cook off but the flavor will stay. If you are gluten free, this recipe is already safe as long as you use certified gluten free cornstarch. You can also swap the cornstarch for arrowroot powder or tapioca starch. Use the same amount.
What to Serve With This
This strawberry rhubarb is incredibly versatile. I love spooning it warm over a scoop of vanilla bean ice cream. It also makes a fantastic topping for pancakes or waffles. If you are looking for a savory pairing, try it alongside a rhubarb sauce recipe that is meant for pork or chicken. The tartness cuts through the richness of the meat beautifully. You can also swirl it into your morning yogurt or oatmeal.
Storage and Reheating
Store the strawberry rhubarb in an airtight container in the refrigerator for up to two weeks. The texture will firm up a little more as it sits. If you want to freeze it, spoon it into a freezer safe bag and lay it flat. It will keep for up to six months. To reheat, scoop out what you need and warm it in a small saucepan over low heat. Add a splash of water if it looks too thick. Do not microwave it, because the fruit can turn rubbery.
FAQs
Can I use frozen strawberries and frozen rhubarb without thawing them first?
Yes, you absolutely can. I do this all the time in the winter. Just add them directly to the pot. You will need to cook the mixture for an extra 5 to 7 minutes to let the extra liquid cook off. The final texture will be slightly softer, but the flavor is just as good.
What happens if I accidentally use too much cornstarch?
If you add too much cornstarch, the mixture will turn into a thick, gummy paste that is hard to stir. To fix it, whisk in a few tablespoons of hot water or apple juice until it loosens up. Then let it simmer for another minute to re-thicken slightly.
My rhubarb turned into mush. What did I do wrong?
You likely cooked it for too long on too high heat. Rhubarb breaks down very quickly once it reaches a boil. The key is to simmer it gently after the initial boil. If you want firmer pieces of rhubarb, try cutting them into larger 1-inch chunks instead of 1/2-inch pieces.
Can I use this strawberry rhubarb as a pie filling?
Yes, but you will need to double the cornstarch slurry. For a pie, you need a much thicker filling so it does not run out of the crust. Use 4 tablespoons of cornstarch mixed with 4 tablespoons of cold water. Also, let the filling cool completely before pouring it into the pie shell.
Is it okay if I leave the strawberry leaves on the fruit?
No, please remove the green leaves and the white hull from the strawberries. The leaves are bitter and will make the whole batch taste like grass. The hull is tough and stringy. Always hull your strawberries completely before cooking.
Conclusion
This strawberry rhubarb recipe has become a staple in my kitchen. It is simple enough for a weekday breakfast but impressive enough for a summer party. I love watching the fruit transform in the pot. The bright pink color and the sweet tart aroma never get old. I hope you give it a try and make it your own. Let me know in the comments how you like to serve it. I am always looking for new ideas.
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