At my local farmers market there is MUCH more colourful produce; it’s hard not to buy all of it!

And, my rhubarb plant is THRIVING already. I do a happy-dance every year when that plant pops because I am such a fan of all rhubarb recipes. If you’re a rhubarb fan like me, here a couple of my favourite ways to enjoy it:

In a cocktail: Rhubarb simple syrup is easy to make and keeps in the fridge for 2-3 weeks. Mix it with some gin and soda for the perfect patio cocktail.

In dessert: This Rhubarb Cake is so easy to make and honestly just delicious. Or if you want to make something simpler, try ice cream sundaes with a strawberry-rhubarb sauce.

What’s In Season in June

It’s time for Summer produce to make it’s way onto your weekly menus! So, let’s chat what’s in season for this month plus tips for planting a vegetable or herb garden at home.

What else is there to make this month?! Here are more recipes to make in June:

• Asparagus
• Bell peppers
• Blueberries
• Carrots
• Cherries
• Fresh Herbs
• Mango
• Spinach
• Strawberries
• Radishes
• Rhubarb

Fruity Smoothies

Blueberry Bliss Smoothie

Bright and Fresh Green Mojito Smoothie Recipe

High Protein Cherry Pie Smoothie (no protein powder)

The Best Green Tropical Island Smoothie Recipe

Tropical Blood Orange Smoothie

Salads

Market Spring Vegetable Salad

Blueberry Basil Summer Green Salad with Goat Cheese

Easy Thai Inspired Noodle Salad with Peanut Sauce

The Best Strawberry Summer Salad Recipe with Feta

Easy Green Summer Chopped Salad (with meal prep tips)

Quick Appetizers

Marinated Mozzarella Balls with Garlic, Lemon & Herbs

Lemon and Fresh Basil Burrata Cheese Appetizer

Easy Baked Feta Appetizer with Tomatoes and Peppers

Easy Weeknight Dinners

Peanut Chicken Power Bowls

Easy Chili Lime Baked Salmon with Mango Salsa

Sheet Pan Baked Feta Dinner with Vegetables & Beans

Quick Spring Gnocchi with Asparagus, Pesto & Lemon

30 Minute One Pan Flavorful Pesto Orzo Recipe With Tomatoes

One Pan Roasted Chicken with Chickpeas and Tomatoes

20-Minute One Pot Garlic and Herb Boursin Pasta

One Pan Dump and Bake Ramen Noodles with Vegetables

Recipes with Rhubarb

Strawberry Rhubarb Toasted Oat Sundaes

Easy Rhubarb Coffee Cake Recipe With Crumb Topping

Strawberry Rhubarb Hand Pies with Lemon Icing

Easy & Delicious Gluten Free Rhubarb Crisp Recipe

Quick and Easy Puff Pastry Rhubarb Tart Recipe

Cocktail Season

Berry Rhubarb Kombucha Sangria

The Best Lavender French 75 Cocktail Recipe

Refreshing Watermelon Mojito Cocktail for Summer

Cucumber Cider Smash

Here are my top tips to starting a vegetable garden at home

Are you growing  any of your own herbs or vegetables at home? There’s definitely been an uptick in growing your own food this Spring and into Summer. At our house we have two container gardens along with a few smaller pots with herbs and tomatoes.

Look up what growing ‘zone’ you’re located in.

Here’s one plant map, if you scroll down a bit you’ll find each Canadian province listed which you can click on and find out the zone you’re in. This can help inform what you may try to grow in a vegetable garden. I’ve had great success with a variety of lettuces, peppers, tomatoes, radishes, carrots and beets – we’re in zone 4.

Experiment

Honestly the fun part of gardening is just trying different seeds to see what works! Last year I even tried my hand at growing potatoes in a very deep container and it worked. A friend of mine bought a strawberry plant in a hanging basket and is already getting delicious berries!

Start small

When I first started a backyard garden I tried a bit of everything. Depending on your space, you could start with a pot or two of herbs. Or, try your hand at tomatoes which do well in containers too. Since we tried a ton of different vegetables in our first year, now we know what grows well from Spring to Summer.

Growing your own food is absolutely so satisfying. Once we’re in the midst of the summer I love being able to go outside and pick what I need for the recipe I’m cooking. Whether its jalapeños for tacos, herbs for making cocktails or carrots towards the end of summer, it’s so neat to enjoy the food you’ve grown.

I’d love to know which herbs or vegetables you’re growing this year; let me know in the comments below OR if you have any questions!

The post 30 Seasonal Recipes to Make in June appeared first on Cooking in my Genes.

Rhubarb Simple Syrup

When it’s rhubarb season, I like to make rhubarb recipes like these Strawberry Rhubarb Muffins with Streusel Topping on repeat! I love to make a batch of this syrup which is packed with rhubarb flavor to add to cocktails and non-alcoholic drinks. The tangy-sweet taste of rhubarb is wonderful for Spring and Summer drinks.

Why you’ll love this homemade rhubarb syrup

• Easy to make: Simply simmer the rhubarb, water and sugar together, then strain, that’s it!
• Flavorful: Rhubarb has a lovely tangy flavor, when simmered with sugar it becomes sweet and tangy, a perfect mix for a cocktail or mocktail.
• Versatile: You can use this syrup for cocktails AND mocktails! You could even drizzle some of the syrup on pancakes.

Ingredients needed for rhubarb simple syrup

• 2 cups fresh chopped rhubarb (about 3-4 stalks of rhubarb)
• 1 cup water
• 1 cup sugar

The preparation process and equipment you’ll need

• Preparing the rhubarb: Wash the rhubarb stalks of any dirt and then pat dry. Cut off about 1/2 inch from each end of the rhubarb stalks before chopping into pieces for use in this recipe.
• Equipment needed:
  • You will need a medium-sized pot to cook the simple syrup in.
  • A fine-mesh strainer is required to strain syrup mixture from the cooked rhubarb pieces into a bowl after done simmering.
  • A glass jar, glass container or bottle is best for storing the rhubarb simple syrup in the refrigerator once cooled.

Tips and tricks

• Save the rhubarb! Keep the rhubarb solids that are strained out of the simple syrup. It tastes just like a jam and is delicious on yogurt, oats or toast.
• Don’t press down on the rhubarb when straining the syrup, this will make the syrup cloudy.
• Boost the flavor with our suggestions below to elevate this rhubarb syrup further.

Cocktail & non-alcoholic ideas using rhubarb simple syrup

• Rhubarb French 75: Use my recipe to make a rhubarb french 75 with prosecco, rhubarb simple syrup, gin and lemon juice.
• Rhubarb Sour: 1 oz rhubarb simple syrup, 1 1/2 oz gin or whiskey, 1 oz lemon juice, 1 oz egg white and dry shake in a cocktail shaker. Then, add ice to the shaker and shake again. Strain into a coupe glass.
• Rhubarb Soda: Add 1 part of the rhubarb simple syrup to a glass and then top with 3-4 parts sparkling water, tonic, seltzer or soda water.
• Iced Tea or Lemonade: Add 1 ounce of syrup to your glass of iced tea or lemonade for a fun twist on a classic drink.

Variations and creative twists on the basic syrup recipe

• Add strawberries: replace half of the chopped rhubarb with chopped fresh strawberries to make a strawberry-rhubarb flavor.
• Add lemon or orange peel: add a 2 inch piece of lemon or orange peel to the pot when making the simple syrup for a more tangy flavor.
• Add vanilla: for a little more sweetness in the flavor, add a sliced vanilla bean to the pot when simmering.
• Add ginger: for a spicier flavor, add 1 tbsp chopped ginger to the pot.

How to store the cooled simple syrup

Make sure to let the simple syrup fully cool before storing. Store the finished syrup in a glass jar, container or bottle in the fridge for 2-3 weeks. 

Since the syrup is made from fresh fruit, it’s important to note that if the syrup appears cloudy or develops a moldy smell, discard it.

FAQs

More rhubarb recipes to try from the blog

• Easy & Delicious Gluten Free Rhubarb Crisp Recipe
• Summer Berry Rhubarb Kombucha Sangria (with rosé)
• Quick and Easy Puff Pastry Rhubarb Tart Recipe

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Easy Rhubarb Simple Syrup Recipe For Cocktails (& mocktails)

Discover how to make a vibrant and tangy rhubarb simple syrup that effortlessly elevates your favorite cocktails with a burst of fresh, fruity flavor.

Course Drinks

Keyword rhubarb, simple syrup

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 1 cup (16 ounces)

Author Jess

Equipment

• glass bottle for storing

Ingredients

• 2 cups fresh chopped rhubarb about 3-4 stalks of rhubarb
• 1 cup water
• 1 cup sugar

Instructions

• Make the rhubarb simple syrup by adding the sugar, water and chopped rhubarb into a medium-sized pot. Bring to a boil over medium-high heat. Then lower the heat to medium-low and keep at a simmer for 15 minutes, stirring occasionally.
• Set a strainer over a bowl and pour the mixture through the fine mesh strainer so most of the liquid is in the bowl.

  *Note: save the rhubarb solids that are strained out as it tastes just like a jam and is delicious on yogurt, oats or toast**

Notes

• Add strawberries: replace half of the chopped rhubarb with chopped fresh strawberries to make a strawberry-rhubarb simple syrup.
• Add lemon or orange peel: add a 2 inch piece of lemon or orange peel to the pot when making the simple syrup for a more tangy flavor.
• Add vanilla: for a little more sweetness in the flavor, add a sliced vanilla bean to the pot when simmering.
• Add ginger: for a spicier flavor, add 1 tbsp chopped ginger to the pot.

The post Easy Rhubarb Simple Syrup Recipe For Cocktails (& mocktails) appeared first on Cooking in my Genes.

Fresh rhubarb is mixed into a light cake dough for a tender crumb texture. Sprinkle with brown sugar and cinnamon on top of the cake; you seriously can’t go wrong!

This coffee cake is made for sharing and perfect for the Spring and Summer seasons.

The only coffee cake you need for Spring brunch

You can find me cooking up rhubarb recipes like my Strawberry Rhubarb Toasted Oat Sundaes or my Strawberry Rhubarb Hand Pies as soon as rhubarb is in season. 

Rhubarb stalks on their own can be fairly tart and sour; however, when it’s cooked rhubarb displays it’s amazing taste which adds to the sweetness of the cake.

This recipe is from my Mom’s archives and I changed up the ingredients just a bit with the main swap being greek yogurt for sour cream.

While this Rhubarb Coffee Cake is delicious on the day you bake it, it’s even better day two! And if my past experience of ‘sharing’ this cake in a family of four is any indication, it will be gone really quick so make sure to enjoy the cake ASAP!

What ingredients do you need to make a rhubarb coffee cake?

The ingredient list for this rhubarb coffee cake recipe is fairly straightforward. Please see my notes below on substitutions and how to use frozen rhubarb in this cake.

For the cake:

• All-purpose flour
• Baking soda
• Salted butter
• Granulated sugar
• 1 large egg
• Pure vanilla extract
• Whole milk greek yogurt **can substitute with sour cream
• Chopped rhubarb (fresh)

For the topping:

• Brown sugar
• Ground cinnamon

What is the secret to a good coffee cake?

• Full-fat butter and Greek yogurt: It’s important to use full-fat ingredients because the cake needs the moisture for it’s tender texture.
• Fresh rhubarb: Use fresh rhubarb where you can; nothing beats the flavor of fresh! See my tips below if using frozen rhubarb.
• Don’t over mix: When combining the wet and dry ingredients in a large bowl, take care to fold the ingredients together until just combined. Over-mixing the mixture can produce a too dense cake.
• Parchment paper: Lining the pan with parchment paper allows you to easily remove the cake from the baking pan once fully cooled if desired. 
• Cooling time: Let the cake cool fully in the baking pan on a wire rack before cutting into pieces; this will give you cleaner / more uniform pieces of cake.

How to bake a delicious rhubarb coffee cake

1. Pre-heat the oven to 350F. Line a 9×12 inch pan (or rectangular baking pan) with parchment paper OR grease well with butter.
2. Make the topping and set aside.
3. Combine the wet and dry ingredients into a thick cake batter. Stir the rhubarb into the batter until just combined. Then, add the batter to the pan and pat down to make sure it’s spread out to all the corners. Top with the brown sugar & cinnamon topping.
4. Bake for 30-35 minutes or until a toothpick comes out clean. Leave in the pan to cool fully.

Rhurbarb cake serving suggestions

• Greek yogurt: I love serving this cake with a dollop of greek yogurt too. But also delicious on it’s own!
• Coffee: It’s not a coffee cake without a cup of coffee by it’s side.
• Vanilla ice cream: Serve this coffee cake as dessert with a scoop of vanilla ice cream.

Variations and substitutions

Butter: Substitute the salted butter with unsalted butter BUT make sure to add 1/2 tsp salt to the dry ingredients in the cake batter if using unsalted butter.

Greek yogurt: You can substitute the plain Greek yogurt for an equal amount of sour cream.

Blueberries: If you can’t get your hands on fresh rhubarb, substitute for blueberries for an epic blueberry coffee cake!

Can I use frozen rhubarb in a coffee cake recipe?

I prefer to use fresh rhubarb in this cake. However, here’s now to use use frozen rhubarb in this cake recipe if desired:

1. Defrost the rhubarb at room temperature. I like to place the rhubarb in a strainer over a bowl and to let it defrost. 
2. Once defrosted, drain the rhubarb of excess liquid and then measure the required amount of rhubarb for the coffee cake. once defrosted.

Rhubarb Cake FAQs

How to store coffee cake

• Room temperature: Keep the rhubarb cake at room temperature in the prepared pan covered with plastic wrap for up to 1 day. Or, slice the cake and store in an airtight container for 1 day at room temperature.
• Refrigerator: Store this cake in an airtight container or in the pan wrapped with plastic wrap for up to 4 days in the fridge.

More rhubarb recipes to love from the blog

• Quick and Easy Puff Pastry Rhubarb Tart Recipe
• Strawberry Rhubarb Muffins with Streusel Topping
• Easy Strawberry Rhubarb Hand Pies with Lemon Icing

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Easy Rhubarb Coffee Cake Recipe With Crumb Topping

Filled with rhubarb and topped with brown sugar & cinnamon, this Rhubarb Cake is easy to make and made for sharing! Spring or Summer, this cake is a hit!

Course Dessert

Cuisine American

Keyword rhubarb, rhubarb cake

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 16 pieces of cake

Author Jess

Ingredients

For the cake

• 2 cups all-purpose flour
• 2 tsp baking soda
• 1/2 cup salted butter, melted
• 1 cup sugar
• 1 egg
• 1 tsp vanilla
• 1 cup whole milk greek yogurt **can substitute with sour cream
• 2 1/2 cups chopped fresh rhubarb

For the topping

• 1/2 cup brown sugar
• 1 tsp cinnamon

Instructions

• Pre-heat the oven to 350F. Line a 9×13 inch baking pan with parchment paper OR grease well with butter.
• In a small bowl mix together the brown sugar & cinnamon for the topping and set aside.
• In a medium bowl, whisk the flour and baking soda and set aside.
• In a large mixing bowl, whisk melted butter with sugar until combined and a smooth paste forms.
• Into the butter-sugar mixture, whisk in the egg, vanilla extract and yogurt until combined and smooth.
• Add in the flour mixture to the wet ingredients and stir with a spoon or spatula until just combined. (The batter will be quite thick).
• Stir chopped rhubarb into the batter until just combined. Then, add the batter to the pan and pat down to make sure it's spread out to all the corners. Top with the brown sugar & cinnamon mixture.
• Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean. Leave in the pan to cool fully before cutting and serving.

Notes

• Butter: Substitute the salted butter with unsalted butter BUT make sure to add 1/2 tsp salt to the dry ingredients in the cake batter if using unsalted butter.
• Greek yogurt: You can substitute the plain Greek yogurt for an equal amount of sour cream.
• Frozen rhubarb: 
  • Defrost the rhubarb at room temperature. I like to place the rhubarb in a strainer over a bowl and to let it defrost. 
  • Once defrosted, drain the rhubarb of excess liquid and then measure the required amount of rhubarb for the coffee cake. once defrosted.

The post Easy Rhubarb Coffee Cake Recipe With Crumb Topping appeared first on Cooking in my Genes.

Chopped rhubarb stalks are mixed with strawberry jam, orange zest and ground cardamom for the most delicious rhubarb tart filling.

Using fresh tart rhubarb and a puff pastry base, you can create this beautiful tart with just a few simple ingredients.

I love to create quick puff pastry tarts like this Pear Tart with buttery puff pastry that is readily available at most grocery stores. However, I had to add this Easy Puff Pastry Rhubarb Tart to my repertoire as an easy dessert for the Spring and Summer season. Rhubarb season is peak during Spring and Summer so it’s the best time to enjoy it in desserts (and Summer cocktails).

why you’ll love this puff pastry rhubarb tart

• This is an amazing recipe to dazzle your guests without a ton of effort.
• In each bite you get a taste of flaky puff pastry crust and tart and sweet rhubarb.
• This puff pastry dessert is a great option for a Spring or Summer dessert.
• All you need for the dough is store-bought puff pastry which you can find in the freezer section of most grocery stores. No need for homemade puff pastry!
• You just need a baking tray or cookie sheet for this rhubarb tart.

Ingredients need to make this rhubarb tart

Puff pastry: ready-made puff pastry (if frozen, defrosted) is all you need, specifically one sheet of puff pastry

Rhubarb: cut stalks of rhubarb into 1 1/2 inch pieces

Strawberry jam: rhubarb pairs perfectly with the flavour of strawberry jam; use it both on the puff pastry and a topping for the rhubarb

Sugar: sugar is a must to balance out the tart of the rhubarb and to add a nice sugar crunch to the crust

Orange: orange juice brightens the flavours of this puff pastry tart

Cornstarch: cornstarch helps to thicken the strawberry jam – rhubarb ‘sauce’ together as the puff pastry rhubarb tart cools

Egg wash: whisk together one egg with 1 tablespoon milk to create an egg wash; this egg wash gets brushed all over the ham and cheese puff pastry bundles to create an incredible golden crust

How to make this easy tart recipe

Step 1: Preheat oven to 400F. Line a baking sheet with parchment paper.

Step 2: Roll out the thawed puff pastry sheet, it will about a 10×10 inch square or 10x12inch rectangle (approximately). Use a sharp knife to skor around the edge to create a 1 inch border (just make sure not to cut all the way through the puff pastry dough).

Step 3: Spread the strawberry jam on the bottom of the tart, leaving a 1 inch border around the puff pastry.

Step 4: In a bowl mix together the rhubarb pieces, orange juice, ground cardamom, sugar and cornstarch. Let sit for 5 minutes.

Step 5: Use a fork or slotted spoon to move the rhubarb pieces from the bowl on top of the strawberry jam layer and spread out evenly. Fold the border over the filling all around the tart.

Step 6: Whisk together 1 egg with 1 tablespoon water or milk. Brush this egg wash onto the folded border. Sprinkle granulated sugar all around the border over top of the egg wash.

Step 7: Bake for 40-45 minutes or until the edges of the puff pastry are a deep golden brown and the rhubarb is very tender. Mix together 1 tbsp strawberry jam with 1 tsp water and when the tart comes out of the oven brush the tops of the rhubarb with this jam mixture.

Step 8: Let the tart fully cool on the baking sheet after brushing the tops of the rhubarb with the jam. Cut and serve with whipped cream or ice cream if desired.

expert tips for making this easy rhubarb tart

• This rhubarb tart must be fully cooled before slicing into pieces.
• Make this quick puff pastry rhubarb tart in the morning if serving for brunch, lunch or dinner. This tart can sit out at room temperature for the day before serving.
• This tart is best enjoyed the day it’s made.
• Serve topped with whipped cream or a scoop of vanilla ice cream to make this even more decadent!
• Make sure the puff pastry is fully defrosted before using. If it still has a bit of a chill, let it sit out for about 5-10 minutes before using.

Common questions

Can I use frozen rhubarb in this puff pastry rhubarb tart?
I don’t recommend using frozen rhubarb as it holds too much water. Make sure to use fresh rhubarb stalks cut into rhubarb slices as per the recipe.

Is it ok to use phyllo pastry instead of puff pastry?
Phyllo pastry is much thinner than puff pastry and is made with different ingredients, so I wouldn’t recommend using it for this recipe. I would recommend sticking with butter puff pastry for these cheese puffs.

how to store this puff pastry tart

This rhubarb tart is most delicious the day it’s made! However, the leftover tart can be stored in an airtight container at room temperature for up to one day. Reheat in the oven at 325F until just warmed, 5-10 minutes.

more puff pastry desserts to love from the blog

Quick and Easy Two Bite Cinnamon Rolls Recipe

Viral Upside Down Puff Pastry Dessert Tarts Recipe

Easy Valentine’s Day Raspberry Puff Pastry Hearts

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Quick and Easy Puff Pastry Rhubarb Tart Recipe

Make this Easy Puff Pastry Rhubarb Tart with just 8 key ingredients! It's the perfect quick dessert for Spring and Summer gatherings.

Course Dessert

Cuisine Canadian

Keyword puff pastry, rhubarb, tart

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4 -6 pieces

Author Jess

Ingredients

• 1 sheet frozen puff pastry, thawed
• 1/3 cup strawberry jam
• 3 cups rhubarb pieces, sliced into 1 1/2 inch pieces on the bias
• 2 tbsp sugar plus more for sprinkling
• 1 tbsp orange juice
• 1/8 tsp ground cardamom
• 1 tbsp cornstarch
• 1 egg

Topping

• 2 tbsp strawberry jam
• 1 tsp water

Instructions

• Preheat oven to 400F. Line a baking sheet with parchment paper.
• Roll out the thawed puff pastry dough, it will about a 10x10 inch square or 10x12inch rectangle (approximately). Use a sharp knife to skor around the edge to create a 1 inch border (just make sure not to cut all the way through the dough).
• Spread the strawberry jam on the bottom of the tart, leaving a 1 inch border around the puff pastry.
• In a bowl mix together the rhubarb pieces, orange juice, ground cardamom, sugar and cornstarch. Let sit for 5 minutes.
• Use a spoon to move the rhubarb pieces from the bowl on top of the strawberry jam layer and spread out evenly - drizzle over any extra juices from the rhubarb bowl over the rhubarb in the tart. Fold the border over the filling all around the tart.
• Whisk together 1 egg with 1 tablespoon water or milk. Brush this egg wash onto the folded border. Generously sprinkle granulated sugar all around the border over top of the egg wash.
• Bake for 40-45 minutes or until the edges of the puff pastry are a deep golden brown and the rhubarb is very tender. Mix together 2 tbsp strawberry jam with 1 tsp water and when the tart comes out of the oven brush the tops of the rhubarb with this jam mixture.
• Let the tart fully cool on the baking sheet after brushing the tops of the rhubarb with the jam. Cut and serve with whipped cream or ice cream if desired.

Notes

• Can I use frozen rhubarb in this puff pastry rhubarb tart? I don't recommend using frozen rhubarb as it holds too much water. Make sure to use fresh rhubarb stalks cut into rhubarb slices as per the recipe.
• Make this quick puff pastry rhubarb tart in the morning if serving for brunch, lunch or dinner. This tart can sit out at room temperature for the day before serving

The post Quick and Easy Puff Pastry Rhubarb Tart Recipe appeared first on Cooking in my Genes.

This kombucha sangria recipe is a perfect sipper on a hot summer day.

This season is perfect for finding fresh berries & rhubarb at the market so I’m taking full advantage of both fresh fruits in this recipe.

Combining my love for kombucha and summer sangria recipes, I created this Berry Rhubarb Kombucha Sangria for all of your summer sipping needs! First, start off by making an easy, homemade rhubarb simple syrup which packs a nice tart and sweet flavour. Then add in berry kombucha and fresh strawberries to kick up that berry flavour. The limes help bring all of the flavours to life in this bright and cheery sangria! And of course a little mint garnish and rhubarb stalk is the perfect finishing touch to this fun drink.

So, what is kombucha? It’s a ‘bubbly fermented drink’ that is full of many probiotics and enzymes that are good for gut health. And, a bottle of kombucha is one of my go-to drinks! I really enjoy sipping on a kombucha in the afternoon or on a hot day.

Why you’ll love this berry rhubarb kombucha sangria

• This Berry Rhubarb Kombucha Sangria is a little tart and a little sweet for the perfect summer sip.
• Easily made into an alcohol-free option by using a non-alcoholic rosé.
• If you love traditional sangria, you’ll love this summery version!
• Make sure you use refreshing, cold kombucha in this sangria recipe.

Ingredients needed for this kombucha sangria

Kombucha: you’ll need two bottles of kombucha, specifically berry kombucha, approximately 3 cups or 24oz total

Rhubarb: rhubarb along with sugar and water is used to make an outstanding simple syrup as the base of this sangria

Strawberries: fresh strawberries are a must in this kombucha sangria

Lime: fresh lime slices add a tartness and brightness to this kombucha sangria

Rosé: I love the addition of rosé to this sangria; a dry rosé works best for a light and refreshing sangria and pairs well with the rhubarb simple syrup.

How to make sangria

Step 1: Make the rhubarb simple syrup by adding 1/2 cup sugar, 1/2 cup water and 2 cups chopped rhubarb into a medium-sized pot. Bring to a boil over high heat. Then turn the heat down to simmer for 15 minutes, stirring occasionally.

Step 2: Set a strainer over a bowl and pour the mixture through the strainer so most of the liquid is in the bowl. *Note: save the rhubarb solids that are strained out as it tastes just like a jam and is delicious on yogurt, oats or toast**

Step 3: In a large pitcher mix kombucha, rosé and rhubarb simple syrup. At this step you could refrigerate and add the fruit (strawberries, rhubarb, limes) just before serving.

Step 4: Pour sangria into ice-filled glasses, garnish the top of each glass with fresh mint and an optional rhubarb slice. Sip & enjoy!

Expert tips

• Make the rhubarb simple syrup ahead of time. The simple syrup can be stored in the fridge for up to 2 weeks.
• This can be made into a non-alcoholic sangria too! Just substitute the rosé with another bottle of kombucha or non-alcoholic rosé and add some sparkling water to your tastes if desired.
• Kombucha is readily available at your local grocery store or health food stores. It’s a great option to use in sangria instead of fruit juice.
• Freeze the strawberries or use frozen strawberries to keep the kombucha sangria cool for longer!

common questions

Can I use a different flavour of kombucha?
I highly recommend using a kombucha with berry flavours as this goes best with the other ingredients in this fun cocktail recipe. You can use any type of berry flavour you like – mixed berry, raspberry or strawberry!

What type of rosé should I use?
A dry rosé works best for a light and refreshing sangria and pairs well with the rhubarb simple syrup.

Can I make this ahead of time?
I recommend making the rhubarb simple syrup ahead of time.  Then just put the rest of the sangria together before serving – if you let the bubbly kombucha sit in the fridge for too long it will loose its fizzy nature.

how to store this kombucha sangria

This kombucha sangria is best enjoyed as soon as it’s made! You can make this ahead of time and then add the kombucha just before serving so that the drink stays fizzy.

more summer cocktails to love from the blog

Strawberry Lemonade Rosé Punch

The Best Peach Basil Wine Spritzer (White Wine)

The Best Sparkling Blackberry Vodka Drinks Recipe

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Summer Berry Rhubarb Kombucha Sangria (with rosé)

This Berry Rhubarb Kombucha Sangria is a bright and cheerful sip for the summer! With berries, rhubarb, kombucha & rosé, it's summer in a cup!

Course Drinks

Cuisine American

Keyword kombucha, rose, sangria

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 -8 people

Author Jess

Ingredients

Rhubarb Simple Syrup

• 1/2 cup sugar
• 1/2 cup water
• 2 cups chopped rhubarb approx. 1 inch pieces

Sangria

• 2 355mL bottles of True Büch Very Berry Kombucha
• 1 bottle rosé
• 2 cups halved strawberries
• 1 cup chopped rhubarb approx. 1 inch pieces
• 1 lime, sliced into rounds
• mint for garnish
• small rhubarb stalks for garnish

Instructions

• Make the rhubarb simple syrup by adding 1/2 cup sugar, 1/2 cup water and 2 cups chopped rhubarb into a medium-sized pot. Bring to a boil over high heat. Then turn the heat down to simmer for 15 minutes, stirring occasionally.
• Set a strainer over a bowl and pour the mixture through the strainer so most of the liquid is in the bowl. *Note: save the rhubarb solids that are strained out as it tastes just like a jam and is delicious on yogurt, oats or toast**
  
• In a pitcher mix kombucha, rosé and rhubarb simple syrup. At this step you could refrigerate and add the fruit (strawberries, rhubarb, limes) just before serving.
  
• Pour sangria into ice-filled glasses, garnish with mint and optional rhubarb slice. Sip & enjoy!
  

Notes

• This can be made into a non-alcoholic sangria too! Just substitute the rosé with another bottle of kombucha, non-alcoholic rosé and add some sparkling water to your tastes if desired.
• Make the rhubarb simple syrup ahead of time. The simple syrup can be stored in the fridge for up to 2 weeks.
• Freeze the strawberries or use frozen strawberries to keep the kombucha sangria cool for longer!

The post Summer Berry Rhubarb Kombucha Sangria (with rosé) appeared first on Cooking in my Genes.

A quick dessert to pull together, it’s lovely for a casual weekend or get-together, especially during rhubarb season.

Top with a scoop of vanilla ice cream for the best dessert bite!

Eating gluten free has become part of my families routine since my husband eats gluten free regularly. So, I’m slowly re-developing some of our favourite recipes to be gluten free AND of course still delicious! Make sure to save this gluten free crisp to make for your gluten-free friend!

A few year’s ago I planted a rhubarb plant in my front garden and while it hasn’t yielded a ton of rhubarb yet, any rhubarb stalks I get immediately get turned into a crisp. I LOVE a fruity dessert and this one is so simple to make.

What is rhubarb?

Rhubarb is a Spring / Summer vegetable with bright pink / red-tinged stalks (they almost look like bright pink celery stalks). Most commonly found grown across Canada in the Springtime, you can find it generally at farmer’s markets in the early Summer as well.  On it’s own it tastes sour and generally not enjoyed raw. However, it shines when cooked down with some sugar in a crisp, pie, cake or even as a rhubarb simple syrup. It becomes pleasently sweet-tart and it very enjoyable!

Why you’ll love this gluten-free rhubarb crisp

• Tastes just like the rhubarb crisp you love but with gluten-free ingredients!
• An easy recipe to make and enjoy whether you eat gluten free or not.
• Much easier to make than a rhubarb pie!
• Easy swaps to make this recipe refined sugar free if you prefer.

Ingredients needed for this rhubarb crisp

Rhubarb: fresh tart rhubarb is the star of this dessert! Make sure to discard the green leaves on the rhubarb stalk (if the stalks have it) before chopping and using in the recipe

Sugar: a necessary ingredient to add sweetness to the fresh rhubarb filling

Vanilla extract: a touch of vanilla extract goes perfectly with the rhubarb filling

Cornstarch: used to help thicken the juicy rhubarb filling as the rhubarb releases juices at it cooks; alternatively you could use arrowroot powder

Orange juice: a little bit of orange juice brightens up the rhubarb flavour!

Gluten free rolled oats: make sure to use certified gluten-free oats to ensure this recipe stays gluten free. Oats give the topping an amazing texture and flavour.

Brown sugar: adds the perfect amount of sweetness to the topping

Walnuts: I like the crunch that walnuts add to the crisp topping of this gluten free rhubarb crisp

Cinnamon: ground cinnamon is used in the rhubarb crisp topping

Almond flour: almond flour helps bind the entire topping together instead of using flour

Butter: a bit of melted butter goes a long way to keep the crunchy topping delicious

Almond butter: almond butter helps bind the crisp topping together and adds a bit of nutty flavour

How to make this rhubarb crisp

Step 1: Preheat the oven to 350F and grease an 9×9 baking dish or 10 inch skillet with coconut oil, nonstick cooking spray or butter.

Step 2: In a large bowl mix together chopped rhubarb along with the sugar, vanilla extract, cornstarch and orange juice.

Step 3: In another bowl make the topping by mixing together the rolled oats, brown sugar, chopped walnuts, cinnamon, salt and almond flour until combined. Add the melted butter and almond butter and use a fork to mix well, it should form small clumps.

Step 4: Pour the rhubarb mixture and all of the juices into the greased baking dish. Then sprinkle the crisp topping evenly over the rhubarb mixture and pat it down gently.

Step 5: Bake for 40-55 minutes, until the rhubarb filling is very bubbly and the fruits are fork tender. The top should be turning golden brown.

Step 6: Let rest 10-15 minutes before serving. Top with ice cream, coconut or greek yogurt if desired!

Expert tips for making this gluten free dessert

• In a pinch you can use frozen rhubarb instead of fresh in this recipe.  Measure the rhubarb frozen first and then thaw completely. Drain the rhubarb using a strainer (do not squeeze the rhubarb) and then toss with the other filling ingredients.
• If you’re not gluten-free, simply use regular rolled oats for the topping.
• Make sure to let the rhubarb crisp rest 10-15 minutes after removing from the oven. This allows the rhubarb to cool slightly and create a more delectable thick filling.
• Leftovers make a mean breakfast when topped with some Greek yogurt too!
• You can substitute the melted butter with melted coconut oil if desired.
• If you’re looking to make this crisp recipe more refined sugar free try using coconut sugar as a substitute for brown sugar and monk fruit or maple syrup as a substitute for the white sugar.

Tips for making this into a gluten-free strawberry rhubarb crisp

• Swap up to half of the amount of rhubarb for chopped fresh, juicy strawberries.
• You might want to scale back on the amount of sugar in the recipe filling since the sweet strawberries will add sweetness on their own. Before you add the cornstarch to the filling mixture taste and adjust the sugar to your liking. For example, start with 2 tablespoons sugar and then add up to 2 tablespoons more if desired.

Common questions

Can I use frozen rhubarb instead of fresh rhubarb?
Yes! You can use frozen rhubarb instead of fresh in this recipe.  Measure the rhubarb frozen first and then thaw completely. Drain the rhubarb using a strainer (do not squeeze the rhubarb) and then toss with the other filling ingredients.

Can I substitute for the cornstarch in the rhubarb filling?
You can use the same amount of arrowroot powder to replace the cornstarch. Alternatively if you’re not gluten-free you could use all purpose flour.

Storage

Store at room temperature, covered or in an airtight container, for up to 2 days. Or, store in the refrigerator for up to 4 days.

More rhubarb recipes to love from the blog

Strawberry Rhubarb Muffins with Streusel Topping

Easy Strawberry Rhubarb Hand Pies with Lemon Icing

Rhubarb Cake

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Easy & Delicious Gluten Free Rhubarb Crisp Recipe

This delicious Gluten Free Rhubarb Crisp recipe has a divine sweet-tart rhubarb filling and an easy to make topping. A Spring-Summer delight!

Course Dessert

Cuisine American

Keyword crisp, gluten free, rhubarb

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 6

Author Jess

Ingredients

For the rhubarb filling

• 6 cups chopped rhubarb (1/2 inch pieces)
• 1/4 cup white sugar
• 2 tsp vanilla extract
• 1 tbsp cornstarch
• 1 tbsp orange juice

For the crisp topping

• 1 1/2 cups gluten free rolled oats
• 3 tbsp brown sugar
• 1/2 cup chopped walnuts
• 3/4 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup almond flour
• 1/4 cup butter, melted
• 1/4 cup almond butter

Instructions

• Preheat the oven to 350F and grease an 9x9 baking dish or 10 inch skillet with coconut oil, nonstick cooking spray or butter.
• In a large bowl mix together chopped rhubarb along with the sugar, vanilla extract, cornstarch and orange juice.
• In another bowl make the topping by mixing together the rolled oats, brown sugar, chopped walnuts, cinnamon, salt and almond flour until combined. Add the melted butter and almond butter and use a fork to mix well, it should form small clumps.
• Pour the rhubarb mixture and all of the juices into the greased baking dish. Then sprinkle the crisp topping evenly over the rhubarb mixture and pat it down gently.
• Bake for 45-55 minutes, until the rhubarb filling is very bubbly and the fruits are fork tender. The top should be turning golden brown.
• Let rest 10-15 minutes before serving. Top with ice cream, coconut or greek yogurt if desired!

Notes

• In a pinch you can use frozen rhubarb instead of fresh in this recipe.  Measure the rhubarb frozen first and then thaw completely. Drain the rhubarb using a strainer (do not squeeze the rhubarb) and then toss with the other filling ingredients. 
• If you're not gluten-free, simply use regular rolled oats for the topping.
• You can substitute the melted butter with melted coconut oil if desired.
• If you're looking to make this crisp recipe more refined sugar free try using coconut sugar as a substitute for brown sugar and monk fruit or maple syrup as a substitute for the white sugar.

The post Easy & Delicious Gluten Free Rhubarb Crisp Recipe appeared first on Cooking in my Genes.

These strawberry rhubarb muffins are packed with fresh strawberries and rhubarb and covered with a crunchy streusel topping.

Plus, they only take 10 minutes to prep and are perfect for the Spring season!

Strawberry rhubarb is a classic for a reason! The flavor combination of sweet from the strawberries and tartness of the rhubarb is just too good. I love my strawberry rhubarb hand pies and knew I wanted to make a muffin recipe for rhubarb season.

With fresh fruit and a great texture, these baked muffins are a real treat during the Spring and Summer months. This is one of my favorite recipes to make during rhubarb season!

Why you’ll love this delicious muffin recipe

• These strawberry rhubarb muffins are extra moist thanks to Greek yogurt.

• Each muffin is covered with the best streusel topping!

• The sweetness of the strawberries and tart rhubarb is a classic for a reason.

• You don’t need a mixer to make this muffin recipe!

Ingredients Needed to make these strawberry rhubarb muffin recipe

Strawberries: I recommend using fresh strawberries as frozen strawberries hold more water in them, which will lead to a soggy muffin.

Rhubarb: use fresh rhubarb instead of frozen, as just like the strawberries they hold more water!

Maple Syrup: this strawberry muffin recipe is sweetened with maple syrup instead of sugar.

Greek Yogurt: greek yogurt is going to make these muffins super soft and moist.

Brown Sugar: you can use either light or dark brown sugar for the streusel topping.

All purpose flour: the base of the muffin recipe

Butter: unsalted butter is used in the muffin batter and streusel topping.

How to make these strawberry rhubarb muffins with streusel topping

Step 1: Preheat your oven to 375°Fahrenheit and line a muffin pan with paper liners or grease a muffin pan with cooking spray or butter.

Step 2: In a small bowl, toss the diced strawberries and chopped rhubarb with 1 1/2 tsp of flour. Set aside.

Step 3: In another small bowl make the streusel topping by mixing together with a fork the flour and brown sugar. Then pour in the 1/3 cup melted butter and use a fork to stir until it’s combined and formed crumbles. Set aside.

Step 4: In a large bowl, whisk together the flour, baking powder and coarse salt. Set aside.

Step 5: In another medium bowl, whisk together the maple syrup, melted butter, Greek yogurt, vanilla extract and eggs until smooth. Add in the dry ingredients and stir with a wooden spoon or rubber spatula.

Step 6: Gently fold in the sweet strawberries and rhubarb.

Step 7: Divide the batter evenly among the muffin cups, then sprinkle the streusel topping on the top of each muffin. I recommend pressing the topping down gently into the muffin tops.

Step 8: Bake for 22-26 muffins or until a toothpick inserted into the middle of a muffin comes out clean.

Step 9: Let the muffins cool in the pan for 10 minutes before removing to a wire rack to cool completely.

Expert Tips for this muffin recipe

• I love using an ice cream scoop or a large cookie scoop to distribute the muffin batter evenly.

• Don’t overmix the muffin batter to get that perfectly soft muffin texture. Once you add the dry ingredients to the wet ingredients, mix until just combined.

• Make sure the strawberries and chopped rhubarb pieces aren’t too big or they’ll sink in the muffin batter. I like to use small diced strawberries and small diced rhubarb in this recipe.

• You can use muffin liners here or if you don’t have any on hand, just be sure to grease the muffin tin with cooking spray or butter generously.

• Press the streusel topping gently on top of the muffins before baking to help the topping stick to the muffins.

Common questions about this strawberry rhubarb muffin recipe

Can I use frozen strawberries and rhubarb instead of fresh?
I don’t recommend using frozen fruit in this muffin recipe as it has more water in it which will make your muffins soggy and too moist.

What if I can’t find rhubarb at the store?
If you can’t find rhubarb, you can try your local farmers market. However if it’s not available I recommend doubling up on the strawberries and making strawberry muffins with streusel topping instead! Alternatively, make my blueberry muffin recipe.

Storage

Store in an airtight container for up to 3 days. To freeze, let the muffins cool completely and then place them in an airtight container or ziploc bag and freeze for up to 2 months. Let them thaw at room temperature before enjoying them.

More strawberry & rhubarb baking recipes to love from the blog:

Easy Strawberry Rhubarb Hand Pies with Lemon Icing

Simple Rhubarb Cake

Easy Strawberry Fruit Bars with an Oatmeal Crumb

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Strawberry Rhubarb Muffins with Streusel Topping

Packed with strawberries & rhubarb and topped with a buttery streusel, this Strawberry Rhubarb Muffin recipe is a must-make!

Course Breakfast

Cuisine American

Keyword muffins, strawberry rhubarb

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 12 muffins

Author Jess

Ingredients

• 1 1/2 tsp all purpose flour
• 3/4 cup chopped strawberries
• 3/4 cup small chopped rhubarb
• 2 cups all purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup maple syrup
• 1/2 cup unsalted butter, melted and then slightly cooled
• 1/2 cup plain or vanilla Greek yogurt
• 1 tsp vanilla extract
• 2 eggs

For the streusel topping

• 2/3 cup all purpose flour
• 1/3 cup packed light or dark brown sugar
• 1/3 cup unsalted butter, melted

Instructions

• Preheat the oven to 375F and grease the muffin tin with cooking spray or butter, or use paper liners.
• In a small bowl toss the strawberries and rhubarb with 1 1/2 tsp flour. Set aside.
• In another small bowl make the streusel topping by mixing together with a fork the flour and brown sugar. Then pour in the 1/3 cup melted butter and use a fork to stir until it's combined and formed crumbles. Set aside.
• In a bowl, combine the flour, baking powder and coarse salt. Set aside.
• In a larger mixing bowl, whisk together the maple syrup, melted butter, yogurt, vanilla extract and eggs until smooth. Add in the dry ingredients and mix with a wooden spoon or spatula until combined.
• Then gently fold in the strawberries and rhubarb.
• Divide the batter evenly among the muffin cups. (Use an ice cream scoop to make this step easier if you have one). Then sprinkle the streusel topping over each muffin; dividing evenly between 12 muffins and pressing down the streusel topping gently into the top of the muffins.
• Bake for 22-26 minutes or until a toothpick inserted into a muffin comes out clean. Let fully cool on a baking rack and then enjoy!

Notes

• Make sure the strawberries and chopped rhubarb pieces aren’t too big or they’ll sink in the muffin batter.
• I don’t recommend using frozen fruit in these muffins as it has more water in it which will make your muffins soggy and too moist.
• If you can’t find rhubarb, I recommend doubling up on the strawberries and making strawberry muffins with streusel topping instead! Alternatively, make my The Best Bakery Style Blueberry Muffins instead!
• Store in an airtight container for up to 3 days. To freeze, let the muffins cool completely and then place them in an airtight container or ziploc bag and freeze for up to 2 months. Let them thaw at room temperature before enjoying them.

The post Strawberry Rhubarb Muffins with Streusel Topping appeared first on Cooking in my Genes.

Made with a stunningly pink-hued rhubarb simple syrup, this cocktail comes together every so simply.

It’s a classic cocktail with a lovely rhubarb twist!

My love for rhubarb runs deep as you can tell from this Rhubarb Sangria, Strawberry Rhubarb Hand Pies and Rhubarb Coffee Cake recipes!

So, I just love the flavour of the rhubarb simple syrup which is slightly sweet paired with the gin, fresh lemon juice and champagne in this cocktail recipe.  It’s a slightly tart cocktail with a bit of sweetness from the rhubarb syrup and of course the bubbles from the champagne.

Why you’ll love this rhubarb french 75 cocktail recipe

• It’s bright, bubbly and beautiful for the Spring & Summer season!
• It is very simple to make.
• Guests will be wowed when they see this beautifully-pink hued and sparkly drink.

When you need a gorgeous cocktail to celebrate with, grab a champagne glass and make this drink!

Once you’ve made the rhubarb simple syrup, all you need is a cocktail shaker and a few key ingredients.

Ingredients needed to make this french 75 cocktail

Rhubarb Simple Syrup: fresh rhubarb, sugar and water will cook down in a small saucepan to produce the loveliest hued pink rhubarb syrup.

Champagne: this French 75 cocktail is classically made with champagne, you can use prosecco or cava too.

Gin: you can use your favourite / preferred gin but one of my recommendations would be Hendricks. A London Dry gin like Tanqueray or Bombay Sapphire would also be divine.

Lemon Juice: Brings a pop of freshness to this cocktail.

Garnishes: try a rhubarb ribbon (a thinly shaved piece of rhubarb) or a lemon twist (made from a lemon peel) for a beautiful garnish to this cocktail.

Step by step process to make this rhubarb French 75

Step 1: Make the rhubarb simple syrup by adding the sugar, water and chopped rhubarb into a medium-sized pot. Bring to a boil over medium-high heat. Then lower heat down to simmer for 15 minutes, stirring occasionally.

Step 2: Set a strainer over a bowl and pour the mixture through the fine mesh strainer so most of the liquid is in the bowl. (*Note: save the rhubarb solids that are strained out as it tastes just like a jam and is delicious on yogurt, oats or toast**)

Step 3: To make one cocktail: Shake gin, lemon juice, rhubarb simple syrup in a cocktail shaker over ice. Strain into a coupe or flute. Top with champagne or prosecco & garnish with a lemon twist or fresh rhubarb.

The combination of gin, rhubarb syrup, lemon juice and champagne truly makes the most delightful and delicious cocktail!

Expert tips for making this rhubarb french 75 cocktail

• Prepare the rhubarb simple syrup ahead of time so you can easily shake up a french 75 cocktail whenever you want! Store the rhubarb syrup in the fridge for up to 2 weeks.
• While this cocktail is traditionally served in a champagne flute, I love the look of it in a coupe as well! And when in need, a white wine glass can work too.

FAQ

Storage

You can store the rhubarb simple syrup in a sealed container in the fridge for up to 2 weeks.

More sparkling cocktail recipes to love from the blog:

Lavender French 75 Cocktail

Minty Cucumber Lime Sangria

Winter Cranberry Aperol Spritz

Minty Cucumber Gin Spritz

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The Best Rhubarb French 75 Cocktail

This Rhubarb French 75 Cocktail is elevated by the gorgeous pink-hued rhubarb syrup! Add gin, lemon & champagne for a sparkly cocktail.

Course Drinks

Cuisine american-inspired

Keyword cocktail, french 75, rhubarb

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 1 cocktail

Author Jess

Ingredients

For the rhubarb simple syrup

• 2 cups fresh chopped rhubarb
• 1 cup water
• 1 cup sugar

For one rhubarb french 75 cocktail

• 3/4 oz lemon juice
• 1.5 oz gin
• 1 oz rhubarb simple syrup
• 2-3 oz champagne, prosecco or cava

Instructions

For the rhubarb simple syrup

• Make the rhubarb simple syrup by adding the sugar, water and chopped rhubarb into a medium-sized pot. Bring to a boil over medium-high heat. Then lower heat down to simmer for 15 minutes, stirring occasionally.
• Set a strainer over a bowl and pour the mixture through the fine mesh strainer so most of the liquid is in the bowl. *Note: save the rhubarb solids that are strained out as it tastes just like a jam and is delicious on yogurt, oats or toast**

For one rhubarb french 75 cocktail

• To make one cocktail: Shake gin, lemon juice, rhubarb simple syrup in a cocktail shaker over ice. Strain into a coupe or flute. Top with champagne or prosecco & garnish with a lemon twist or fresh rhubarb. 

Notes

• Save the rhubarb solids that are strained out as it tastes just like a jam and is delicious on yogurt, oats or toast.

The post The Best Rhubarb French 75 Cocktail Recipe appeared first on Cooking in my Genes.

These hand pies are the perfect handheld treat for picnics, family gatherings, or potlucks.

This is truly the perfect sweet strawberry and tart rhubarb combo that you can’t get enough of.

Once rhubarb season starts, I am always in the market buying it every week until the season is over! Strawberry and rhubarb are a classic flavour combination which makes delicious hand pies, cocktails and sundaes.

Each flaky and buttery pastry is filled with juicy strawberries that pair perfectly with the tartness of the rhubarb. Taking these hand pies over the top is the lemon drizzle! Totally optional but the lemon glaze brings all the flavours together.

Why you’ll love these delicious fruit hand pies

• These are simple to make as you can use ready made puff pastry, no need to make your own!

• Each strawberry rhubarb hand pie is bursting with flavor thanks to fresh fruit filling ingredients.

• It takes just 10 minutes to prep these hand pies and then you’ll need to let them chill for 20 minutes before baking.

• This makes 4 perfect strawberry rhubarb pies, but you can easily double the ingredients to make more for a crowd!

What is better that a small little fruit pie that is all yours and you can hold in your hand to enjoy? To me it doesn’t get much better than these pies for dessert in the summertime!

And, the best part is you don’t need to make your own pie dough or need any fancy baking equipment. All you need are some basic pantry ingredients; fresh strawberries and rhubarb; and, frozen puff pastry that’s been defrosted. This is truly an easy summer dessert that you can make on repeat.

Ingredients Needed to make these strawberry rhubarb hand pies

Fresh Fruit: I recommend making this recipe when it’s rhubarb season, that way the rhubarb and strawberries are at their best for the strawberry rhubarb pie filling.

Cinnamon: a sprinkle of cinnamon is going to amp up the flavor.

Puff Pastry Dough: make sure you defrost your frozen puff pastry dough before starting this recipe!

Lemon Juice: you’ll need a tablespoon of lemon juice combined with icing sugar to make the glaze for the hand pies.

Milk: use milk or beaten egg wash to brush on the pies before baking.

These Strawberry Rhubarb Hand Pies are simple, elegant and the perfect ending to meal. So make a batch (or two, or three) and invite some family or friends over to enjoy together.

Step by Step Process to make this simple recipe

Step 1: Make sure to defrost the frozen puff pastry before you begin. Line your baking sheet with parchment paper and set aside.

Step 2: In a medium bowl, combine the sliced strawberries and chopped rhubarb with the cinnamon, sugar and cornstarch.

Step 3: If your puff pastry comes in a square, use a rolling pin and roll it out on a floured work surface until it is 10×10-inches. Cut the dough into 4 equal squares.

Step 4: Divide the strawberry rhubarb mixture between the 4 squares of puff pastry, placing the mixture on one side of the dough and leaving a half inch border.

Step 5: Fold the dough over to create a triangle or rectangular hand pie. Pinch the edges around all sides and use the tines of a fork to seal the sides.

Step 6: Place the hand pies on the parchment-lined baking sheet. Use a pastry brush to brush the top of each pie with milk or an egg wash and sprinkle with sugar. Place in the fridge to chill for 20 minutes. While the pies are in the fridge, preheat the oven to 400°Fahrenheit.

Step 7: Take the pies out of the fridge and use a sharp knife to cut 3 small slits on top of each hand pie – cutting slits in the top of the puff pastry crust allows the steam to escape while baking.

Step 8: Bake the hand pies in the pre-heated oven for 22-26 minutes or until nicely golden brown. Some juices will leak out which is totally normal so don’t fret! You’ll know the hand pies are done when the tops of the pies are golden brown and have puffed up. Let the hand pies cool fully on a baking rack.

Step 9: Once the pies are completely cooled, whisk the lemon juice with the icing sugar in a small bowl until combined and drizzle over the hand pies. Enjoy these mini hand pies on their own or add a scoop of ice cream on top.

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Strawberry Rhubarb Hand Pies

These Strawberry Rhubarb Hand Pies are made for sharing! They are easy to make and perfect to enjoy all summer long at barbeques and picnics!

Course Dessert

Cuisine American

Keyword hand pie, strawberry rhubarb, strawberry rhubarb hand pie

Prep Time 40 minutes minutes

Cook Time 25 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4 hand pies

Author Jess

Ingredients

• 1 square or sheet of puff pastry dough, defrosted
• extra flour for rolling out the dough
• 3/4 cup strawberries, thinly sliced
• 1/2 cup rhubarb, thinly sliced
• 1/4 tsp cinnamon
• 1/4 cup sugar
• 1 tbsp corn starch
• 1 tbsp milk
• white sugar for dusting

Lemon Glaze

• 1 tbsp lemon juice
• 1/2 cup icing sugar

Instructions

• Pre-heat your oven to 400F.  Line your baking sheet with a piece of parchment paper.
• Combine sliced strawberries & rhubarb, cinnamon, sugar and corn starch in a bowl and mix until combined.
  
• If using a square of puff pastry dough, roll out the dough to about a 10inch x 10inch square. Cut your dough into 4 squares.
• Divide the strawberry-rhubarb mixture evenly between the 4 squares of puff pastry dough, leaving about a half inch border, placing the mixture on one side of the dough to make a triangle or rectangular pie.
• Then, fold over the dough to create the pocket, gently pinching the edges around all of the sides and then pinch with a fork all around to seal.
• Move the pies to your parchment-lined baking sheet. Then, brush the top of each hand pie with milk and sprinkle with sugar. Place in the fridge for 20 minutes to firm up before baking (this helps to keep the hand pie's shape when baking).
• Using a sharp knife cut 3 small slits into the top of the pies.
• Bake for 22-26 minutes or until golden (don't fret, juices will run onto parchment) until pies are golden brown & have puffed up.  Then take the hand pies out of the oven and let cool on a baking rack.
• Once cooled, mix the glaze ingredients together (it will be fairly thick) and drizzle over the pies. Best enjoyed the day you make them!

Notes

Equipment: baking sheet, rolling pin, parchment paper

When I created this recipe here’s what I had in mind – you’re gathered with your family and friends catching up after a lovely summer barbecue and a batch of hand pies sits on the table for all to enjoy at their leisure. Or honestly enjoy them ANYTIME!

Expert Tips to make this strawberry rhubarb hand pies recipe

• Using ready made puff pastry is going to make your life so much easier! Find it in your grocery store’s freezer section. You can find puff pastry in pre-rolled sheets or as squares that you’ll need to roll out.

• Once you’ve assembled the hand pies, place in the fridge for 20 minutes before baking. This is going to help the gluten in the puff pastry relax and it helps the butter to stay cold, giving you lovely, puffy layers of dough!

• Don’t forget to brush the top of the hand pies with milk or an egg wash before baking! This milk wash is going to give you that beautiful golden brown color.

FAQ

Can I use frozen strawberries or frozen rhubarb instead of fresh?
I recommend only using fresh fruit for this recipe. Frozen strawberries and frozen rhubarb will release a lot of moisture when baking so you won’t get a buttery and flaky hand pie if you use those frozen fruits.

My puff pastry doesn’t come in sheets, can I still use it?
Yes, if your puff pastry comes in a square instead of a sheet you’ll just need to spend a bit of extra time and effort to roll it out on a lightly floured surface.

How do I keep my pie filling from being runny?
Adding that little bit of cornstarch is going to help firm up your hand pie filling, so don’t leave it out! But don’t fret if some of the filling comes out of the pies while baking; this is definitely normal. Just make sure to let the pies fully cool before enjoying so that pie filling can firm up.

Can I make these pies a different shape?
Yes! You can use a circle-shaped cookie cutter to make pies as well. The filling will probably make 6-8 smaller circle hand pies.  Here’s the thing with these hand pies, however you shape them they’re going to turn our delicious no matter what!

These Strawberry Rhubarb Hand Pies are simple and elegant and the perfect ending to meal. So make a batch (or two, or three) and invite some family or friends over to enjoy together!

And, if you’re looking for another unique strawberry dessert, try these Strawberry Cheesecake Cookies from my friends at Truffle Nation.

Now it’s time to enjoy! To me these taste just like summer and might just become your dessert of the season.

Storage

These strawberry rhubarb hand pies are best enjoyed on the day they’re made! Want to make them ahead of a gathering? If you’re having guests over for brunch, lunch or dinner, make a batch in the morning and they can sit at room temperature until you’re ready to enjoy later in the day.

Now it’s time to enjoy! To me these taste just like summer and might just become your dessert of the season.

More strawberry and rhubarb recipes to love from the blog:

Strawberry Rhubarb Toasted Oat Sundaes

Berry Rhubarb Kombucha Sangria

Rhubarb Cake

Strawberry Crumble Bars

Until the next cooking adventure,
Jess

The post Easy Strawberry Rhubarb Hand Pies with Lemon Icing appeared first on Cooking in my Genes.

Strawberry-rhubarb is one of my favourite warm weather fruit combinations.

So I’m sharing my 5 top recipes using these beautiful ingredients!

Strawberries and rhubarb are wonderful on their own. But, rhubarb does peak around the same time as strawberries so enjoying them together just makes sense!

Why do strawberry & rhubarb go so well together?

• Strawberries lovely sweetness perfectly balances the tartness of fresh rhubarb.
• This combination is so versatile! The sweet-tart taste works well in pies, cakes and jams just to name a few.

So how can you enjoy strawberries and rhubarb together AND on their own?!

If you’re looking to make a more sweet dessert or drink, try strawberries as your main ingredient. Fresh, ripe strawberries are amazing on their own and rarely need too much sugar to enhance the flavour.  Try this strawberry recipe:

Easy Strawberry Jam

If you’re looking to make a bit less sweet dessert, try rhubarb on its own. It’s more of a tart flavour so it works well when baked in cakes and pies, or stewed as a jam or simple syrup.  Try this rhubarb recipe:

Rhubarb Cake

And of course don’t forget to try strawberry & rhubarb together! The sweet and tart flavours complement each other beautifully in these strawberry rhubarb recipes:

Strawberry Rhubarb Hand Pies

Strawberry Rhubarb Toasted Oat Sundaes

Berry Rhubarb Kombucha Sangria

And I’d be remiss if I didn’t mention this Strawberry Lemonade Rosé Punch too!

There are so many ways to enjoy these two wonderful ingredients so I encourage you to have fun in the kitchen! Rhubarb only comes around for a few weeks so next time you see it at the market definitely grab some.

Can you freeze rhubarb?

YES! Cut the stalks into 1-2 inch pieces, lay them flat on a parchment-lined baking sheet pan and freeze until firm (usually takes a few hours). Then place them in freezer bags in the freezer for up to a year. OR, simply skip the baking sheet and freezer directly in a freezer bag (note the pieces may stick together more when frozen this way).

Then simply use frozen rhubarb just like you would fresh.

Until the next cooking adventure,
Jess

The post 5 Recipes to Make with Strawberry & Rhubarb appeared first on Cooking in my Genes.