Quick Answer
To make strawberry rhubarb jam, combine 2 cups diced rhubarb, 2 cups sliced strawberries, and 1½ cups sugar. Let sit 30 minutes, then boil and simmer 20-25 minutes until thick enough to coat a spoon. No added pectin needed — rhubarb's natural pectin helps the jam set. For strawberry rhubarb crisp, bake the fruit filling with an oat-butter crumble topping at 375°F for 40-45 minutes.
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Strawberry rhubarb is a Pinterest powerhouse: rhubarb bars (+300%), strawberry rhubarb jam (+200%), and strawberry rhubarb crisp (+600% in Canada). Master the classic pairing.
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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.
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Save to PinterestFrequently Asked Questions
Is rhubarb safe to eat raw?
Yes, rhubarb stalks are safe to eat raw, though they're extremely tart. Dipping in sugar is a traditional way to eat raw rhubarb as a snack. However, never eat rhubarb leaves — they contain high levels of oxalic acid and are toxic.
What is the ratio of strawberry to rhubarb?
The classic ratio is equal parts by volume (1:1), which balances rhubarb's tartness with strawberry sweetness. For sweeter results, use 2 parts strawberry to 1 part rhubarb. For more tart, tangy preserves, flip to 2 parts rhubarb to 1 part strawberry.
Can you freeze rhubarb for later baking?
Absolutely. Dice rhubarb, spread on a parchment-lined sheet pan, freeze until solid, then transfer to freezer bags. Use directly from frozen in crisps, pies, and jams — no need to thaw. Frozen rhubarb works identically to fresh in baked applications.
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