12 Sweet and Tart Strawberry Rhubarb Desserts

"One of the most delicious and easiest pie recipes I know," says Chef John. "I got this wonderful recipe from my mother Pauline, who I believe got it from my Aunt Angela. I love all their pies, but this might be my favorite."

Be sure to serve this one warm so you can get the full effect of the delicious cinnamon-scented biscuit topping. You can follow the recipe to make one big pan, or make individual cobblers in ramekins (as shown in the photo). Knock a few minutes off the baking time if you do make mini cobblers.

Rhubarb tried to grab all the spotlight by not letting strawberry share the recipe title, but there's plenty of strawberry in there, too. If you've never worked with big stalks of rhubarb before, Chef John shows you how to chop it up into evenly sized pieces.

Okay, it's not a dessert by itself, but spoon it over ice cream and you're in for a treat. This refrigerator jam is a snap to make, and you don't have to deal with boiling jars for canning. You simply fill the jars with the delicious mixture and store it in the fridge for up to a month, if you can make it last that long.

Simmer strawberries and rhubarb together to make a sweet/tart sauce to go over ice cream, cheesecake, or angel food cake and pound cake — or you can layer it with yogurt and granola to make colorful parfaits, as shown.

"This was my Grandma Moyer's recipe" says BobbieRocks. "It has been missing since at least the mid 80's. I found it stuck the middle of an old book I got after my mom passed away." Now that she's shared it with us, it's getting rave reviews.

"This came out wonderfully! Super simple and easy to make, this is a great summer crowd-pleaser," says CuppaTeaGirl. "I followed the recipe exactly, and I thought it was the perfect ratio of fruit to crunchy topping. I served it warmed up with vanilla ice cream at a BBQ, and people were raving about it."

There's a surprise ingredient in these miniature fried pies. (I'll bet you can guess what it is.) Recipe creator Matt Wencl says, "Use another jam or jelly if you like, but tartness really matters here, and this jam comes together quickly. These are best eaten shortly after frying, while the crescent is crisp and the peanut butter is melted. Dust with confectioners' sugar!"

Sweet strawberries and tart rhubarb invite fresh apples to the party, and the result is this gorgeous collaboration of flavor and color. You can freeze it, can it, or eat it fresh from the fridge.

This top-rated pie is incredibly easy to make. Many reviewers opted for a lattice-top crust instead of a solid top (with steam vents, of course). If you've never woven one before, here's your chance to learn this simple but impressive technique.

Fresh rhubarb and strawberry-flavored gelatin make a bright and fruity topping for this easy-to-make cake. You'll flip the cake over to serve, as shown.

"Good Bars," says home cook kim'83. "I would definitely use the pan suggested in the recipe otherwise there is too much crust and not enough filling. Also add 1-2 cups more rhubarb than suggested."