There’s something wonderfully nostalgic and inviting about making a batch of Strawberry Rhubarb Turnovers. Each flaky, golden pocket is filled with tangy rhubarb and juicy strawberries, all enveloped in sweet, buttery pastry. It’s a treat that feels right at home at brunch, as an afternoon snack, or served warm with a scoop of vanilla ice cream for dessert. This recipe honors the bright colors and balanced flavors of the season, delivering both a burst of fruitiness and a satisfying crunch in every bite.
Ingredients You’ll Need
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Filling:
- 1 cup chopped fresh rhubarb
- 1 cup chopped fresh strawberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Assembly:
- 1 sheet puff pastry (thawed)
- 1 egg (beaten with 1 tablespoon water for egg wash)
- coarse sugar for sprinkling (optional)
How to Make Strawberry Rhubarb Turnovers
Step 1: Prepare the Fruit Filling
Start by combining the rhubarb, strawberries, granulated sugar, cornstarch, lemon juice, and vanilla extract in a small saucepan over medium heat. Cook and stir often for about 5 to 7 minutes. The mixture will bubble, thicken, and become jammy as the fruit softens. Once everything looks luscious and the sauce clings to your spoon, take it off the heat and let it cool completely. This quick fruit compote is what makes these Strawberry Rhubarb Turnovers truly sing.
Step 2: Roll and Cut the Pastry
On a lightly floured surface, take your thawed puff pastry and roll it out just a little, so it’s nice and even. Use a sharp knife or pizza cutter to divide the sheet into 4 equal squares. This gives each turnover plenty of room for that glorious fruit filling and ensures a perfect size for snacking.
Step 3: Fill and Fold
Spoon about 2 tablespoons of the cooled fruit filling into the center of each pastry square. Working one at a time, gently fold the pastry over to form a triangle. Press the edges together, then use a fork to crimp and seal the borders. This not only locks in the filling but also creates those classic, rustic turnover edges you know and love.
Step 4: Egg Wash and Sugar Sprinkle
Transfer your turnovers onto a parchment-lined baking sheet. Brush each one with the beaten egg and water mixture for an irresistible, glossed finish. (This is the step that brings bakery vibes into your kitchen!) If you’d like, sprinkle the tops with coarse sugar for extra crunch and sparkle.
Step 5: Bake to Perfection
Slide the turnovers into a preheated 400°F (200°C) oven and bake for 18 to 20 minutes. Watch as the pastry puffs and turns golden brown. When they’re done, let them cool for a few minutes—though good luck waiting! The aroma alone will be impossible to resist.
How to Serve Strawberry Rhubarb Turnovers
Garnishes
Give your Strawberry Rhubarb Turnovers even more appeal with simple garnishes. A dusting of powdered sugar, a light drizzle of vanilla glaze, or a scoop of creamy vanilla ice cream all add different finishing touches—each one elevates the experience and makes every bite feel extra special.
Side Dishes
Pair these turnovers with a fresh fruit salad, a dollop of whipped cream, or even a side of yogurt for a lovely brunch spread. They also shine alongside a cup of strong coffee or hot tea, making them an easy centerpiece for any spring or summer get-together.
Creative Ways to Present
For a playful twist, try serving your Strawberry Rhubarb Turnovers on a wooden board with cut fruit and tiny jars of jam. Stack them in a basket lined with colorful napkins, or slice them and arrange as part of a dessert buffet—perfect for parties or family gatherings. These turnovers are just as happy being the crowd-pleasing star as they are acting as a cozy, anytime treat.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Strawberry Rhubarb Turnovers (a rare but lucky predicament!), simply pop them into an airtight container and store them in the refrigerator. They’ll keep their best flavor and texture for about two days, making them a wonderful grab-and-go breakfast or snack.
Freezing
You can absolutely freeze these turnovers for even longer storage. Once they’ve cooled completely, wrap each turnover individually in plastic wrap and then place them in a zip-top bag or airtight container. They’ll stay fresh in the freezer for up to a month—a homemade pastry treat, ready whenever you need it!
Reheating
To bring back the irresistible crispness of the pastry, reheat Strawberry Rhubarb Turnovers in a 350°F oven for about 8 minutes (straight from the fridge) or 15 minutes (directly from frozen). This helps preserve the flaky layers, far better than using a microwave, and makes them taste just-baked.
FAQs
Can I use frozen strawberries and rhubarb?
Absolutely! If you’re working with frozen fruit, just make sure to thaw and drain off any excess liquid before using. This keeps the filling thick and prevents the pastry from getting soggy.
Is puff pastry the best choice for turnovers?
Puff pastry is perfect for these turnovers because it’s buttery, flaky, and super easy to use, but you could also try pie dough for a different (more tender) texture. Puff pastry just gives that classic, irresistible crunch!
Can I make the filling ahead of time?
Yes, making the fruit filling a day in advance can actually deepen the flavors. Store it covered in the fridge until you’re ready to assemble and bake the turnovers.
What’s the best way to keep the turnovers from leaking?
It helps to cool the filling completely before adding it to the pastry, and to firmly crimp the edges with a fork. If you’re generous with the sealing, you’ll lock all that goodness inside each turnover.
Can I add different fruits to the filling?
Definitely! Feel free to swap in raspberries, blueberries, or even a bit of diced apple for fun variations. The base recipe for these Strawberry Rhubarb Turnovers is versatile, so let your creativity shine.
Final Thoughts
Whether you grew up eating Strawberry Rhubarb Turnovers or this is your very first batch, these homemade treats are sure to bring smiles all around. There’s no fussy equipment required, just classic ingredients and a few minutes in the oven. It’s the kind of simple baking joy anyone can master, so why not give it a try and make your own batch soon?
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Strawberry Rhubarb Turnovers Recipe
- Total Time: 35 minutes
- Yield: 4 turnovers 1x
- Diet: Vegetarian
Description
These Strawberry Rhubarb Turnovers are a delightful spring dessert that combines the tartness of rhubarb with the sweetness of fresh strawberries, all wrapped in flaky puff pastry. A perfect treat for any occasion!
Ingredients
Filling:
- 1 cup chopped fresh rhubarb
- 1 cup chopped fresh strawberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Assembly:
- 1 sheet puff pastry (thawed)
- 1 egg (beaten with 1 tablespoon water for egg wash)
- coarse sugar for sprinkling (optional)
Instructions
- Preheat Oven: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare Filling: In a saucepan, cook rhubarb, strawberries, sugar, cornstarch, lemon juice, and vanilla until thickened. Let cool.
- Assemble Turnovers: Roll out puff pastry, cut into squares, add filling, fold into triangles, seal edges with a fork.
- Bake: Brush turnovers with egg wash, sprinkle with sugar, and bake for 18–20 minutes until golden brown.
- Serve: Allow to cool slightly before serving.
Notes
- Best served warm with ice cream.
- Frozen fruit can be used if fresh is unavailable.
- Store leftovers in the fridge and reheat in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 turnover
- Calories: 270
- Sugar: 14g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
