Raspberry Rhubarb Strudel Recipe made using fresh raspberries and rhubarb from my garden. This is simple recipe for homemade strudel. It is great for breakfast or served as a dessert with vanilla ice cream. The raspberry rhubarb compote is also perfect served over ice cream.
Raspberry Rhubarb Strudel Recipe
CeceliasGoodStuff.com | Good Food for Good People
- 1 Box Puff Pastry Sheets (2 per box)
- Follow thawing instruction on box
- 2 cups of chopped fresh raspberries
- 2 cups of chopped fresh rhubarb
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup water
- 1 egg (beaten)
- 2 tablespoons large sugar crystals (for topping)
- In small sauce pan add chopped fruit, ½ cup sugar, vanilla, and water.
- Mix well.
- Bring mixture to boiling point.
- Then reduce heat and simmer.
- Cover pot with lid and allow to cook on low for 15 minutes.
- Mash fruit until semi-smooth.
- Allow fruit mixture to cool.
- Meantime, line cookie sheet with parchment baking paper.
- Place puff pastry onto cookie sheet.
- Cut the dough with a pizza cutter or sharp knife as shown.
- Use about 1 1/2 cups of fruit and spoon into the puff pastry as shown. (Save remaining fruit compote for ice cream or serve it over breakfast toast.)
- Gently fold the dough back and forth (as shown) until all fruit is fully covered.
- Transfer to baking pan and cover with egg wash.
- Sprinkle with large sugar crystals.
- Bake at 375 degrees on lower rack of oven for about 25 - 30 minutes or until dough is puffed and golden brown.
- Allow to cool 15 minutes before slicing.
- Serve and enjoy!
- 2 cups of chopped fresh raspberries
- 2 cups of chopped fresh rhubarb
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup water
- In small sauce pan add chopped fruit, ½ cup sugar, vanilla, and water.
- Mix well.
- Bring mixture to boiling point.
- Then reduce heat and simmer.
- Cover pot with lid and allow to cook on low for 15 minutes.
- Mash fruit until semi-smooth.
- Allow fruit mixture to cool.
Rhubarb and Raspberry Strudel made with puff pastry – which makes this a simple and easy recipe.
Raspberry Rhubarb Strudel Recipe
CeceliasGoodStuff.com | Good Food for Good People
My garden rhubarb is still producing plenty of the tart stuff. I love rhubarb! There is something special about the tart flavors mixed with sweet that make it an amazing dessert. I love slow cooking it with sugar and vanilla extract to make a topping for ice cream. That is the way my Mother always ate it. I on the other hand I used our garden rhubarb to make cobblers and strawberry rhubarb pies. I think I made my first pie when I was 10 years old. I even made the pie crust from scratch. I called my grandmother to ask her how she made her pie crust. It was perfect nice and flaky. It took a little practice before my crust was as good as hers. But not bad at all for my first try. I remember that we ate the entire thing – so it must of been good. I do know one thing . . . you are going to love this recipe.
Raspberry Rhubarb Strudel
CeceliasGoodStuff.com | Good Food for Good People
If you enjoy strudel – this recipe is amazing. The thing is you can’t just eat one slice it calls you back for more. The flaky buttery puff pastry dough mixed with the raspberry rhubarb compote is a little slice of heaven. I made four of these strudels. My kids and I ate one in about half a day and a second one the next day. I gave the others away – they are dangerously good, meaning I can’t stop eating them. So enjoy this tasty treat as it won’t last long.
Raspberry Rhubarb Strudel
CeceliasGoodStuff.com| Good Food for Good People
Raspberry and Rhubarb Compote served over vanilla ice cream
For the Raspberry Rhubarb Compote Only: 2 cups of chopped fresh raspberries, 2 cups of chopped fresh rhubarb,1/2 cup granulated sugar, 1 teaspoon vanilla extract, and 1/4 cup water
In small sauce pan add chopped fruit, sugar, vanilla, and water. Mix well. Bring mixture to boiling point. Then reduce heat and simmer. Cover pot with lid and allow to cook on low for 15 minutes. Mash fruit until semi-smooth. Allow fruit mixture to cool.
Raspberry and Rhubarb Compote
CeceliasGoodStuff.com |Good Food for Good People
I store the extra compote in small one cup canning jars. I made a double batch so I could have more sauce for perfect cheesecake topping. The compote is also amazing served over vanilla ice cream as shown here.
CeceliasGoodStuff.com | Good Food for Good People
Rhubarb plant growing in my garden in Albuquerque, New Mexico U.S.A.
CeceliasGoodStuff.com | Good Food for Good People
My herb garden in Albuquerque, NM, USA. I grow over 40 varieties of fresh herbs. CeceliasGoodStuff.com | Good Food for Good People
I love sharing my passion for good food and creating recipes that will inspire you to cook.
Thanks for stopping by. Cecelia Dardanes
CeceliasGoodStuff.com | Good Food for Good People
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