Strawberry Rhubarb Nests

Summer is here, and that means it’s strawberry season! Enjoy this delicious pastry in the morning with your coffee or as an after-dinner desert. Remember to always choose organic strawberries to reduce your exposure to harmful chemicals.

The Research

A recent report released by the European Food Safety Authority compiled pesticide data from 29 European countries on a total of over 80,000 fresh and processed food samples covering 685 pesticides. While the report found that 97% of the samples analyzed fell within legal limits for pesticide residues, 1.5% “clearly exceeded the legal limits.” Strawberries were the food most likely to contain excessive pesticide residues with 2.5% of all strawberries sampled exceeding the legal limit.

The Recipe

Photo credit: Tracy M. Photo credit: Tracy M.

Makes about 2 nests (4 servings)


Strawberry Rhubarb Nests

  • 1 package (1lb.) frozen puff pastry, thawed
  • 2 cups organic rhubarb, ends trimmed and thinly sliced
  • 2 cups organic fresh strawberries, greens removed and thinly sliced
  • 1 tsp. organic lemon zest
  • 3/4 cup organic brown sugar
  • 2 tablespoons organic cornstarch
  • 1 large organic egg white, lightly beaten
  • Organic sugar for sprinkling

Cream cheese whipped cream

  • 2 oz. organic creamed cheese
  • 1/4 cup organic sugar
  • 2 cup organic heavy whipping cream
  • 1 tsp. organic vanilla extract


Strawberry Rhubarb Nests

Preheat oven to 400 degrees. On a lightly floured surface, roll out pastry to a 1/4-inch thickness. Cut circles with a 5-inch diameter out of the pastry and place them on a parchment-lined baking sheet.

In a large mixing bowl combine the rhubarb, strawberries, cornstarch, lemon zest and sugar. Arrange 1/3 cup mixture in center of each pastry circle, leaving about one inch along the edge. Fold the edges of the pastry in and crimp to form the ‘wall’ of the nest. Brush the edges of the pastry with egg white and sprinkle with sugar.

Bake the nests until the crust is golden brown and the fruit is bubbling, about 30 to 35 minutes. When they are done, transfer them to a wire rack to cool. While the nests are cooling, prepare the cream cheese whipped cream.

Cream cheese whipped cream

Combine creamed cheese and sugar in a large bowl and mix at high speed using a counter top or hand blender. Once combined lower the blender speed to medium/low and add in the whipping cream and vanilla. Increase the blender speed to the fastest setting possible while still keeping the mixture in the bowl.  As the cream begins to thicken, increase the blender speed until the cream forms stiff peaks. Put a dollop on or next to your nests. Serve immediately.



Banner Photo Credit: Aleksandra Tanasienko;


strawberry, pie, rhubarb, pesticide, desert, summer, pastry