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Strawberry Rhubarb Recipes

Category Sauces
Strawberry Rhubarb
A combination of rhubarb and strawberries is a thrifty, delicious, spring treat. This page contains strawberry-rhubarb recipes.
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April 13, 20130 found this helpful

This page contains strawberry rhubarb pie recipes. The sweet tart combination of strawberries and rhubarb make this pie a favorite.

Strawberry Rhubarb Pie

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By 0 found this helpful
November 1, 2007

Ingredients:

  • 2-3 cups rhubarb (fresh or frozen)
  • 2-3 cups strawberries (fresh or frozen)

Directions:

Cook rhubarb and strawberries in about 2 tablespoons of water until you can mash together. Add sugar or sweetener to taste. Cool. Serve over ice cream or angel food cake.
Comment Was this helpful? Yes

By 0 found this helpful
July 20, 2007

Ingredients

  • 1 cup sliced fresh or frozen rhubarb, thawed
  • 1 1/2 cups water
  • 1 cup sugar
  • 1/8 tsp. salt
  • 1 1/2 cups mashed strawberries
  • 1 cup biscuit/baking mix (like Bisquick)
  • 1/3 cup milk
  • whipped cream

Directions

In a large saucepan, bring rhubarb, water, sugar and salt to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until rhubarb is tender. Stir in strawberries; return to a boil. Meanwhile, in a large bowl, combine biscuit mix and milk just until moistened. Drop batter in four mounds onto rhubarb mixture. Cook, uncovered, for 10 minutes. Cover and cook 5-8 minutes longer or until a toothpick inserted in a dumpling comes out clean. Serve warm with whipped cream.
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By Robin from Washington, IA

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By 0 found this helpful
October 26, 2006

Filling Ingredients

  • 3 cups sliced fresh or frozen rhubarb
  • 1 qt. fresh strawberries, mashed
  • 2 Tbsp. lemon juice
  • 1 cup sugar
  • 1/3 cup cornstarch

Filling Directions

In a saucepan combine rhubarb, strawberries, and lemon juice. Cook on medium heat for 5 minutes. Combine sugar and cornstarch. Stir into fruit, stirring constantly until thickened.

Cake Ingredients

  • 3 cups flour
  • 1 cup sugar
  • 1 tsp. baking powder
  • 1 tsp. soda
  • 1/2 tsp. salt
  • 1 cup butter
  • 1 1/2 cup buttermilk
  • 2 eggs
  • 1 tsp. vanilla

Topping Ingredients

  • 1/4 cup butter
  • 3/4 cup flour
  • 3/4 cup sugar

Cake Directions

Mix topping ingredients and cut in butter until mixture resembles coarse crumbs. Beat buttermilk, eggs and vanilla. Stir into crumb mixture. Spread half of batter into a greased 9x13 inch pan. Carefully spread filling over top. Drop remaining batter onto filling. Sprinkle topping over batter. Bake at 350 degrees F for 40-45 minutes.

By Robin from Washington, IA

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June 10, 20040 found this helpful

Yesterday we visited our local Farmer's Market. Luckily, there is one on Saturday and one on Wednesday. Because we have lots of strawberries ripening up in the garden but no rhubarb, we bought some fresh for Strawberry Rhubarb recipes.

Here are some recipes we've found.

Strawberry Rhubarb Salad

Source: Taste of Home Country Cooking, 1996

Yield: 8 servings

Combine rhubarb, water and sugar, cook until tender. Pour hot rhubarb mix over gelatin and stir until completely dissolved. Add orange juice and orange rind. Chill until syrupy; fold in strawberries. Pour into a 1 - quart mold and chill until set. Garnish with whole strawberries with hulls if desired.

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Strawberry Rhubarb Leather

Combine finely chopped rhubarb and water. Simmer over medium heat for about 5 minutes. Add strawberries and sugar. Simmer another 5 minutes. Puree mixture until smooth in a blender or food processor. Dehydrate in a dehydrator or in oven.*

To dry in an oven just set temp at lowest possible setting --about 140 degrees F. Dry until fruit feels leather like, yet pliable. This would probably best be done on parchment paper to prevent sticking. Remove the leather while it is still warm and roll it up.

Strawberry Rhubarb Shortcake

Sauce

Combine all the ingredients in a heavy saucepan. Bring to a boil over medium heat, stirring occasionally. Once boiling reduce the heat and simmer until the rhubarb is tender.

Makes 8 cups

Shortcake

Use your favorite shortcake recipe

Cut the shortcake in half on a plate, pour some sauce on the biscuit, cover with the top biscuit, more on more sauce, and top with whipped cream or ice cream!

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