Craving a sweet treat? Try these Rhubarb and Strawberry Turnovers! They’re stuffed with a sweetened rhubarb-strawberry mixture and baked to golden brown perfection.
Isn’t it amazing how the flavors of rhubarb and strawberry complement each other so well? I would have loved to have been the person who first said, “Yes! Let’s combine strawberries and rhubarb!” and then went on to receive all the accolades for such a genius food combination.
I’m not sure exactly what it is about the rhubarb-strawberry combo that’s so perfect (and trust me, I’ve spent time pondering it… usually while biting into a slice of strawberry-rhubarb pie), but it just works.
I think it has something to do with how the natural sweetness of strawberries brings forward the flavor of rhubarb while muting its natural tartness. A little added sugar (in the case of these Rhubarb and Strawberry Turnovers, 1/4 cup) definitely helps the combination out.
I have to admit that rhubarb is on my mind a lot lately because I have a glut of rhubarb at the moment. I tried to grow rhubarb for 4 years without much luck, but my rhubarb plant finally took 2 years ago and now I have all the rhubarb. (Hundreds of stalks! That’s not an exaggeration.) I’m always looking for new rhubarb recipes, and I can certainly say that these Rhubarb and Strawberry Turnovers don’t disappoint.
Fun fact about rhubarb: rhubarb is technically a vegetable, but was legally declared a fruit in 1947 in the U.S. by a New York court judge. The reason? It’s primarily eaten as a dessert; thus, it’s a fruit.
I actually consider Rhubarb and Strawberry Turnovers more of a sweet breakfast or brunch food, but they are certainly perfect for dessert, too. If you find yourself with a glut of rhubarb or just want an amazing breakfast, brunch, or dessert, give this Rhubarb and Strawberry Turnovers recipe a try!
Love Rhubarb and Strawberry Turnovers? Try These Other Rhubarb and Strawberry Recipes
Love the rhubarb-strawberry flavor combo? Me too! Try these recipes next:
These turnovers are full of fresh rhubarb and strawberry flavor!
- 1/2 cup diced rhubarb
- 1/2 cup diced strawberries
- 1/4 cup sugar
- 1/2 tablespoon lemon juice
- 1 package 17.3 ounces 2 sheets puff pastry sheets, thawed
- 1 egg yolk
- 1 teaspoon water
- 1 tablespoon sugar
- In a small pan combine rhubarb, strawberries, sugar, and lemon juice over medium low heat.
- Cover and cook fruit for about 8-10 minutes, stirring occasionally. Remove from heat and cool to room temp.
- Preheat oven to 400 degrees. Line 2 large baking sheets with parchment paper or foil that is lightly sprayed with non-stick cooking spray.
- Whisk egg yolk and water together; set aside.
- Unfold puff pastry sheets, then trim each sheet into a square.
- Cut each large square into 4 even smaller squares.
- Spoon strawberry rhubarb mixture onto the center of each squares.
- Baste the edges of the puff pastry squares with egg wash.
- Fold the puff pastry diagonally over the mixture and seal by pressing the edges with a fork.
- Place turnovers on a baking sheet, leaving about 1 inch between them.
- Baste entire triangle with egg wash, then sprinkle with sugar.
- Bake for 20 minutes or until turnovers are puffed and golden.
- Serve warm or at room temperature.