Easy Strawberry Rhubarb Strudel is a dessert that screams “springtime.” This delicious pastry treat is not only a crowd-pleaser, it feeds a crowd. Also, it is ridiculously simple to throw together. Perfect for the baking newbie or the seasoned pro.
First things first, let’s talk about our star ingredients: strawberries and rhubarb. This dynamic duo has been the darling of dessert lovers for ages. Strawberries bring the sweetness, while rhubarb adds a delightful tartness. Together, they create a perfect balance that’s simply irresistible.
What is Rhubarb?
Rhubarb is a vegetable, often mistaken for a fruit, that looks like red celery. It has a tangy flavor that’s perfect for desserts like this Easy Strawberry Rhubarb Strudel. Not only is it tasty, but rhubarb also packs some serious health benefits. It’s rich in vitamins K and C, fiber, and antioxidants. However, always trim off the leaves—they’re poisonous!
Now, let’s dive into the fun part—making the strudel. Start by chopping up fresh strawberries and rhubarb. Toss them into a bowl with a mix of sugar and cornstarch. Let this sweet, juicy concoction marinate for 20 minutes.
Meanwhile, roll out two sheets of puff pastry to encase this East Strawberry Rhubarb Strudel. Lay them on a parchment-lined baking sheet. Pro tip: Breadcrumbs are your secret weapon here. Sprinkle them down the center of the pastry. They’ll soak up the extra juices, preventing a soggy bottom (because nobody likes a soggy bottom!).
Next, pile that luscious strawberry-rhubarb mix on top of the breadcrumbs. Fold the vertical edges over and seal them with your fingers. Here’s a nifty trick: place another parchment-lined baking sheet on top, parchment side down. Flip the strudels onto this second sheet, so the seams are on the bottom. This ensures a neat, professional look for this Easy Strawberry Rhubarb Strudel.
Bake until golden and crispy. Let the strudel cool completely before drizzling a simple icing over the top. Simply mix powdered sugar and milk. For an extra touch of fun, add a bit of puréed strawberry jam to the icing for a light pink tint.
Voila! You’ve got two strudels ready to wow your guests. Easy to make, delightful to eat, and perfect for any gathering. Enjoy your Easy Strawberry Rhubarb Strudel—your ticket to dessert stardom!
Easy Strawberry Rhubarb Strudel
Ingredients
- 1/3 cup sugar
- 1 tablespoon cornstarch
- 3 cups chopped rhubarb leaves trimmed
- 3 cups chopped fresh strawberries
- 1 tablespoon lemon juice
- 1 sheet puff pastry
- 2 tablespoons breadcrumbs
- 1 egg beaten
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1 tablespoon pureed strawberry jam
Instructions
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Whisk together the cornstarch and sugar.
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Combine the rhubarb and strawberries in a bowl.
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Toss with the lemon juice. Then toss with the sugar-cornstarch mixture.
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Let stand for 20 minutes.
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Preheat the oven to 350F
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Line 2 baking sheet with parchment paper.
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Roll out the puff pastry sheet on a lightly floured surface. Transfer to one of the baking sheets.
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Sprinkle the breadcrumbs down the middle of the puff pastry sheet.
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Distribute the strawberry rhubarb filling evenly on top.
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Bring the long ends of the pastry sheet together and seal with your fingers.
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Place the second baking sheet on top and flip the strudel onto the second baking sheet.
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Set aside the first baking sheet and parchment paper.
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Brush the strudel with beaten egg.
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Bake for 30 minutes.
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Let cool completely. Transfer to a baking rack and position it over the parchment-lined baking sheet.
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Whisk together the powdered sugar, milk, and jam until smooth.
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Pour the glaze over the top of the strudel.
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Transfer to a platter. Cut with a serrated knife and serve.
Like this Easy Strawberry Rhubarb Strudel? Also, check out some of these other recipes:
RED, WHITE & BLUE STRUDEL
STRAWBERRY RHUBARB STREUSEL MUFFINS
A CHEESEBURGER FOR A CROWD
