Spring has sprung with a quick and easy recipe for Strawberry Rhubarb Turnovers that star a fresh fruit filling tucked inside buttery puff pastry.

Strawberry Rhubarb Turnovers on a white serving plate next to a bowl containing fresh strawberries and a bowl containing sanding sugar

Nothing signals the start of spring like the arrival of rhubarb at grocery stores and farmers’ markets! The colorful stalks make their debut in April and typically can be found through the month of June, which gives you plenty of time to whip up Strawberry Rhubarb Turnovers for spring snacking and dessert.

Diced rhubarb and sugar in a medium saucepan

Is Rhubarb a Fruit or a Vegetable?

It’s a common question in the food world, and for good reason! While most commonly used in sweet preparations, the appearance of rhubarb (essentially a pinkish-red celery-like stalk) makes many think it falls in the “vegetable” category. And those people would be correct! Rhubarb is indeed a vegetable.

Strawberry rhubarb jam atop puff pastry squares on a wood cutting board

How to Make Strawberry Rhubarb Turnovers

For this Strawberry Rhubarb Turnovers recipe, I’ve slow-cooked the stalky veggie then stirred in juicy strawberries and sweetened the mix with a bit of sugar and a dash of cinnamon. The thick and tangy fruit jam is then tucked inside buttery puff pastry pockets for the ultimate celebration of warmer temps and longer days.

A pastry brush applies an egg wash atop unbaked pastries on a lined baking sheet

How to Make Turnovers with Puff Pastry

It’s no secret that I am a store-bought puff pastry super fan, whether it’s starring in all things savory or all things sweet. It becomes the perfect flaky canvas to fill with tangy strawberry-rhubarb filling. A quick fold in half diagonally transforms squares into easy-to-eat triangles topped with plenty of sanding sugar for a touch of crunch.

Freshly baked strawberry rhubarb turnovers with sanding sugar on parchment paper

In need of more rhubarb recipes and info? Check out our In Season Now Guide: Rhubarb for how to shop for, store and prepare this spring staple.

A top-down view of rhubarb turnovers on a white serving platter next to a bowl filled with fresh strawberries

Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

Dessert

Strawberry Rhubarb Turnovers

Spring has sprung with a quick and easy recipe for Strawberry Rhubarb Turnovers that star a fresh fruit filling tucked inside buttery puff pastry.
4.8 from 5 votes
Strawberry Rhubarb Turnovers on a white serving plate next to a bowl containing fresh strawberries and a bowl containing sanding sugar
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Servings 8 turnovers

Ingredients 

  • 1 1/2 cups diced rhubarb (1-inch pieces)
  • 1/4 cup sugar
  • 1 cup diced strawberries
  • 1/4 teaspoon ground cinnamon
  • All-purpose flour, for dusting work surface
  • 1 (17.3-oz.) package frozen puff pastry (2 sheets), thawed
  • 1 large egg, whisked with 1 Tablespoon water
  • Sanding sugar, for topping (optional)

Instructions 

  • Combine the rhubarb and sugar in a medium saucepan set over medium-low heat. Simmer the mixture, stirring occasionally, until the rhubarb is tender, 5 to 10 minutes. Remove the pan from the heat and stir in the strawberries and cinnamon. Set the mixture aside to cool to room temp. Once the mixture has cooled completely, strain out any liquids.
  • Preheat the oven to 400°F and line two baking sheets with parchment paper.
  • Unfold the puff pastry sheets onto a lightly floured work surface. Using a rolling pin, gently roll the pastry to seal any perforations. Cut each sheet of puff pastry into four squares.
  • Divide the strawberry-rhubarb filling among the squares, spooning a portion into the centers of the squares and then carefully folding them in half diagonally to form triangles. Using a fork, crimp together the edges to seal them then transfer the turnovers to the prepared baking sheets, spacing them at least 2 inches apart.
  • Cut three small slits atop each turnover then brush them with the egg wash and sprinkle them with the sanding sugar (optional).
  • Bake the turnovers until they’re golden brown and puffed, 15 to 18 minutes. Remove the turnovers from the oven and transfer them to a cooling rack to cool completely then serve.

Kelly’s Note:

  • The filling can be prepared one day in advance and stored in an airtight container in the fridge, and then strained just prior to filling the turnovers.

Shoutout

Did you try this recipe?

Share it with the world! Mention @justataste or tag #justatasterecipes!

Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.


Feeling social?

Share this recipe!

Categories

Nutrition

Calories: 380kcal, Carbohydrates: 36g, Protein: 5g, Fat: 24g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 20mg, Sodium: 162mg, Potassium: 139mg, Fiber: 2g, Sugar: 8g, Vitamin A: 56IU, Vitamin C: 12mg, Calcium: 32mg, Iron: 2mg

Related Recipes

Check out more crave-worthy favorites

Kelly Senyei holding a copy of The Secret Ingredient Cookbook

love the recipes on just a taste?

Check out my cookbook!

Order your copy of The Secret Ingredient Cookbook featuring 125 brand-new family-friendly recipes with surprisingly tasty twists!

Join the Conversation

Rate and Comment

Your email address will not be published.

Recipe Rating




Comments

  1. 5 stars
    I gave my mom some, one of her coworkers doesn’t like Rhubarb and he couldn’t even tell. He ate it before he knew it was lol. They were amazing!!

  2. Hi! Can I use strawberry rhubarb jam while rhubarb is out of season? It might be overcook the jam since it’s already been prepared into a jam.

  3. 4 stars
    good recipe all turned out fine, i introduced fresh ginger to the rhubarb during cooking. worked well

    1. Hi Jen! The turnovers are best when enjoyed within a day of baking them, but they can be stored at room temperature in an airtight container or wrapped in plastic wrap for up to 3 days.

  4. 5 stars
    So delicious. Instead of milk I used the strained liquid from my strawberry rhubarb mixture in the glaze. Will definitely make these again!

  5. what if you over cook the rhubarb and its kind of like a mush??? still tastey but im not sure how to strain it now

    1. Strain it through a fine mesh sieve to remove as much water as possible and just add more strawberries to compensate for the liquid :) You’ll be fine!

  6. 5 stars
    Can they turnovers be frozen after baking? Or maybe even before baking? I’m a beginner baker.. not sure which would be better option..
    If either. hank you!

    1. Hi Sabrina! I’d recommend freezing them first and then baking off as needed, but you may need to increase the bake time.

  7. I Don’t know why cinnamon adds just the right flavor to every sweet dish I have made. But it just perfectly fits it with any sweet dish. This looks so beautiful.Could I try it out with blueberries?
    What do you think how would it be?

  8. Thanks… I went ahead and did it. YES, do place in a strainer! Removed about 1/4C of liquid from my mixture. Thanks for the deliciousness!

  9. Sweet recipe!
    Question: When you say “Strain out any liquid,” can you provide more detail? Like, should I actually put the mixture in a strainer to remove almost all liquid? Or, is this just a “use a spoon to remove some of the extra liquid” sort of situation? Thank you!

  10. This is the Perfect strawberry rhubarb filling! Just enough sweet and lots of flavor! I can see using this for ice cream topping, pancakes, quick bread, muffins……
    Thank you for sharing.

    1. Thrilled you enjoyed the recipe, Sheila! And I love your ideas for using the filling elsewhere, too! It would be delicious over ice cream :)

  11. This was amazing.. I needed to do something with the rhubarb I just picked..the cinnamon adds just the right flavor to the sweetness from the strawberries and the start from the rhubarb. They were a hit in my house! Thank you.