Strawberry Rhubarb Puff Pastry Recipe (Easy & Flaky!)
This stunning Strawberry Rhubarb Puff Pastry is buttery, flaky, and filled with a jammy sweet-tart fruit filling. Ready in under an hour with store-bought pastry!
The Only Strawberry Rhubarb Puff Pastry Recipe You Will Ever Need
Every spring, the moment rhubarb shows up at the farmers market, this recipe is the first thing I make. There is something almost magical about pairing those tart, rosy stalks with sweet strawberries and wrapping the whole gorgeous filling inside shatteringly crispy, buttery puff pastry. It looks like something from a bakery window. It tastes even better. And it comes together in under an hour.
Whether you call it a strawberry rhubarb tart, a free-form strudel, or just a really good pastry, this recipe delivers every single time. Think of it as the easier, more dramatic cousin of strawberry rhubarb turnovers, with all the same jammy fruit flavor but much more presence on the table.
Why This Recipe Works So Well
The secret is a two-part approach that most rhubarb puff pastry recipes skip. First, you cook the filling before it goes inside the pastry. This pre-cooks the rhubarb so it turns tender and jammy, drives off excess moisture so the pastry bottom stays crisp, and lets you control the sweetness perfectly. Second, you keep the puff pastry ice cold right up until the moment it hits the oven. Cold butter layers are what create that dramatic puff and those audible, flaky shards.
Chef's Tip: If your kitchen is warm or the pastry starts to feel soft and greasy while you are assembling, slide it onto the baking sheet and refrigerate for 10 minutes before baking. Cold pastry equals flaky pastry. No exceptions.
The lemon zest in the filling is not optional. It cuts through the sweetness and makes the strawberry rhubarb flavor pop in a way that vanilla alone never could.
Fresh vs. Frozen Rhubarb
Fresh rhubarb is ideal here, giving you the best texture and a bright, clean tartness. Look for firm, deeply colored stalks. Avoid any that are limp or have lots of blemishes.
That said, frozen rhubarb works beautifully in this recipe too. Just thaw it fully and drain off the liquid before using it. You may want to add a little extra cornstarch to the filling since frozen fruit releases more moisture during cooking.
If you want to explore variations, this same filling is also wonderful in strawberry rhubarb turnovers (just cut the pastry into squares and fold them over) or pressed into a strawberry rhubarb tart with pastry cream by lining a tart pan instead.
Tools and Ingredients Worth Using
Good puff pastry matters more than almost anything else in this recipe. A high-quality all-butter brand will give you far better flavor and lift than a shortening-based one. The right baking sheet and a reliable pastry brush also make a real difference in achieving an even, golden finish.
How To Make Rhubarb Pastries Like a Pro
The process is beautifully simple:
- Cook the filling first until thick and jammy, then let it cool
- Keep the pastry cold and work quickly
- Seal the edges well with egg wash and a fork crimp
- Vent the top with a few diagonal slits so steam escapes cleanly
- Finish with coarse sugar for that gorgeous sparkle and crunch
That coarse sugar on top is a small detail that makes this look completely professional. Turbinado or sanding sugar both work perfectly.
Ready to bake one of the best rhubarb puff pastry recipes you will ever try? Here is everything you need:
Strawberry Rhubarb Puff Pastry Recipe (Easy & Flaky!)
This stunning Strawberry Rhubarb Puff Pastry is buttery, flaky, and filled with a jammy sweet-tart fruit filling. Ready in under an hour with store-bought pastry!
Ingredients
- 2 puff pastry sheets, thawed if frozen, kept cold until use
- 2 cups fresh rhubarb, trimmed and cut into 0.5-inch pieces
- 1 1/2 cups fresh strawberries, hulled and quartered
- 1/2 cup granulated sugar, adjust to taste depending on rhubarb tartness
- 2 tbsp cornstarch
- 1 tbsp fresh lemon juice, freshly squeezed
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
- 1 large egg, beaten, for egg wash
- 2 tbsp coarse sugar, for topping, such as turbinado or sanding sugar
- 1/4 cup powdered sugar, optional, for dusting before serving
Instruction
Preheat your oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper and set aside.
In a medium saucepan over medium heat, combine the rhubarb, strawberries, granulated sugar, cornstarch, lemon juice, lemon zest, and vanilla extract. Stir well to coat the fruit.
Cook the filling for 6 to 8 minutes, stirring frequently, until the rhubarb softens and the mixture thickens into a glossy, jammy consistency. Remove from heat and let cool for 10 minutes.
Lightly flour a clean work surface. Unfold or roll out one puff pastry sheet into a roughly 10x12-inch rectangle. Transfer it to the prepared baking sheet.
Spoon the cooled strawberry rhubarb filling down the center of the pastry sheet, leaving a 1.5-inch border on all sides.
Brush the border edges generously with the beaten egg wash. Lay the second puff pastry sheet on top and press the edges firmly to seal. Use a fork to crimp the edges all the way around.
Using a sharp knife, cut 4 to 5 small diagonal slits across the top of the pastry to allow steam to escape. Brush the entire top surface with egg wash and sprinkle evenly with coarse sugar.
Bake for 22 to 26 minutes, until the pastry is deeply golden and puffed. If the edges brown too quickly, loosely tent with foil for the last 5 minutes.
Remove from the oven and allow to cool on the baking sheet for at least 15 minutes before slicing. Dust with powdered sugar if desired and serve warm or at room temperature.
Equipment
- Medium saucepan
- Wooden spoon or silicone spatula
- Large baking sheet
- Parchment paper
- Pastry brush
- Sharp knife or pastry cutter
- Rolling pin
- Zester or microplane
Notes
Serving, Storing, and Variations
This pastry is glorious served slightly warm with a dusting of powdered sugar and a scoop of vanilla ice cream melting alongside it. It also holds up beautifully at room temperature for a picnic or potluck.
Leftover tips:
- Wrap and store at room temperature for up to 2 days
- Refrigerate for up to 4 days
- Reheat in a 350 degree F oven for 8 to 10 minutes to bring back the crunch
- Avoid the microwave, it turns the pastry soft
Love this recipe? You might also enjoy:
- Strawberry Rhubarb Strudel with phyllo dough for an extra-crispy finish
- Individual Strawberry Rhubarb Turnovers for easy grab-and-go portions
- A Strawberry Rhubarb Tart with Pastry Cream for a more elegant dinner party dessert
However you serve it, this is the kind of recipe that makes people ask you for the recipe.
