There is a short window each year when strawberries and rhubarb meet in the kitchen, and I try not to miss it. And if I do, I’m happy to hit my freezer stash of both. I recently did this while organizing our freezers for upcoming harvests.
It’s almost like this flavor combination is a season all unto itself. I find myself using it in a few ways: pie filling, jam, and this delicious topping that might be my favorite of them all.
This simple strawberry rhubarb topping has been a staple in our home for years. It comes together quickly on the stovetop with just a handful of ingredients, and the result is something that feels far greater than the sum of its parts. Sweet strawberries soften the sharpness of rhubarb, maple syrup brings lovely depth, and a splash of vanilla rounds it all out.
When I do make this, I like to embrace the some for now some for later philosophy, so I usually double or triple the recipe. It freezes beautifully, and can also be waterbath canned if you prefer something shelf stable. Use jam or jelly processing times and it’ll be just right. This topping will find its way into your yogurt parfaits with homemade maple granola, spooned over vanilla ice cream, or stirred into a bowl of warm oatmeal. It’s also just as good eaten straight from the jar with a spoon!
This is one of those seasonal delights that marks the beginning of summer in a nostalgic way. It evokes something from yesteryear, at least it does for me. The vanilla is an extra special touch that contributes the old fashioned feel. If you love vanilla, go ahead and use a little extra, I do! I think I’ve told you this before, but I no longer make my own vanilla extract because after trying this Four-Fold Vanilla. I can no longer use another; it is that superior.
Ways to Use Strawberry Rhubarb Topping
- Spoon over yogurt or parfaits
- Serve warm over vanilla ice cream
- Swirl into oatmeal
- Spread on toast or biscuits
- Enjoy by the spoonful (no judgment here!)
- Gift a jar to a friend
If you are harvesting rhubarb or strawberries this time of year and want to make the most of it, this is an easy place to start. There is no need for pectin or complicated steps. You are simply cooking the fruit down until it softens and thickens slightly. The texture will remain a little loose, like a spoonable topping.
One thing I’ve learned over the years is that not all strawberries are equally sweet, and rhubarb can vary quite a bit in tartness. Taste as you go and adjust the maple syrup if needed. Some batches need a touch more, some less.
Once cooled, store it in a glass jar in the refrigerator and use it throughout the week. It also freezes really well, if you’d like to make a larger batch while both strawberries and rhubarb are at their peak. Or feel free to make this with frozen strawberries and rhubarb, as I mentioned earlier. Works perfectly either way.
Strawberry Rhubarb Topping
Ingredients
Method
- In a small saucepan combine rhubarb, water, and salt. Simmer until rhubarb begins to get tender, about 5 minutes.
- Add strawberries and maple syrup, simmer for another 5 minutes, until berries are tender and sauce is thickened. Stir in vanilla.
- Serve warm or cold.
Notes
- Sweetness varies with berries year to year, and tartness varies with rhubarb. I've found 1/4 cup maple syrup is the perfect amount almost every time, but do taste as you go and adjust to your liking.
- You could use honey or cane sugar in place of maple, just be aware that honey has a more pronounced flavor.
- Topping will become thicker as it cools.
- This recipe makes about 3 cups.