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 it's natural tartness. A little added sugar (in the case of these Rhubarb and Strawberry Turnovers, ¼ 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 beyond my favorite Quick Rhubarb Cake, and I can certainly say that these Rhubarb and Strawberry Turnovers don't disappoint. I pretty much have a batch of these and my Rhubarb Streusel Bread in the oven all season!
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!
- Fresh rhubarb, sliced into thin slices
- Fresh strawberries, chopped
- Granulated white sugar
- Freshly squeezed lemon juice
- Buttery Puff pastry sheets, thawed
- Large egg
HOW TO MAKE THIS STRAWBERRY RHUBARB TURNOVERS RECIPE
This really is one of those easy recipes that are perfect when you have a bit too much fruit on hand. Just like apple turnovers, they have a sweet filling combined with a crunchy, buttery, and delicious puff pastry dough.
STEP ONE- MAKE THE STRAWBERRY RHUBARB FILLING
In a medium saucepan combine the tart rhubarb, sweet 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 hot filling to room temp. PRO TIP- Cooking ahead will remove excess liquid from the mixture. Filling can be made and refrigerated up to 3 days in advance.
STEP TWO-ASSEMBLE THE TURNOVERS
Pre heat oven to 400 degrees. Line 2 large baking sheet with parchment paper or foil that is lightly sprayed with non-stick cooking spray. Whisk egg yolk and a tablespoon of 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.
Brush the edges of the puff pastry squares with egg wash and pastry brush. Fold the puff pastry diagonally over the mixture to create a triangle shape and seal by pressing the edges with a fork. Place turnovers on a baking sheet, leaving about 1 inch between them. Brush entire triangle with egg wash, then sprinkle the tops of the turnovers with sugar.
STEP THREE- BAKE
Bake for 20 minutes or until turnovers are puffed and golden brown. Serve warm or at room temperature.
SUBSTITUTIONS AND ADDITIONS
- Puff Pastry- I use store-bought puff pastry in this recipe but you can also use pie crust and the strawberry filling to make little hand pies. You can also use this filling as a replacement for apples in this delicious apple strudel recipe that uses sheet of phyllo.
- Fruit- Frozen rhubarb and strawberries will work in this recipe as well.
- Add a cheesecake layer- This recipe would be delicious with a layer of cheesecake filling. Simply combine a softened block of cream cheese in a small bowl with 2 tablespoons of sugar and an egg; stir until smooth. Spread a tablespoon of cheesecake filling on the puff pastry squares then add the rhubarb filling. Bake as instructed.
- Make Ahead- This easy recipe is so delicious and a wonderful item to prep in advance. Simply make the filling and assemble as instructed, then freeze on a lined cookie sheet until frozen. Once frozen, store and freeze in an airtight container for up to 6 months. When ready to bake, place on cookie sheet and bake about 25 minutes.
- Sugar the top of the turnovers- In this recipe I use granulated sugar, however turbinado sugar or coarse sugar are great for adding an extra crunch. You can also add a sweet vanilla glaze to the finished turnovers.
- Add a bit of citrus zing- Like a little bit of punch with your sweetness? Add a teaspoon of lemon zest or orange zest to the filling.
Is rhubarb a fruit or a vegetable?
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.
Can I make this recipe into rhubarb hand pies?
Yes, I briefly explained above how to make the switch, but for more instructions, check out our Air Fryer Apple Hand Pies or our Strawberry Hand Pies.
How do you keep the bottoms of the turnovers from getting soggy?
The best tip for this is to really cook down your strawberry and rhubarb filling to remove excess water from the fruit. This will keep the bottom layer of the turnovers crisp.
How do you store turnovers?
Turnovers can be stored in an airtight container at room temperature for 1-2 days or in the fridge for up to 5 days. If desired, you can reheat them in the oven or toaster oven at 375F for 5-10 minutes until crispy and warm.
LOVE THESE RHUBARB AND STRAWBERRY TURNOVERS? TRY THESE OTHER RHUBARB AND STRAWBERRY RECIPES
Love the rhubarb-strawberry flavor combo? Me too! Try these recipes next:
- Strawberry Rhubarb Ice Cream Shortcakes
- Strawberry Rhubarb Sugar Cookie Bars
- Strawberry Rhubarb Layer Cake
These turnovers are full of fresh rhubarb and strawberry flavor!
- ½ cup diced rhubarb
- ½ cup diced strawberries
- ¼ cup sugar
- ½ 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.