This week, I decided to make at least one more batch of Strawberry Rhubarb Pizza with Balsamic Glaze and Chèvre before August. Yes, you read that right, rhubarb season is sadly closing-at least for a month!
Okay, let me explain. There’s an old saying that one should only harvest rhubarb during months with an “R”—a bit of garden wisdom passed down through generations. So before the season closes for a month, I wanted to make at least one rhubarb dish because I haven’t made anything with rhubarb at all yet this year, which is not typical for us.
Typically, I begin harvesting as early as April and continue throughout the summer. Rhubarb has been a faithful garden staple for us year after year, but this season came with an unexpected hiccup.
Last fall, during some routine garden prep, my husband accidentally tilled right through our rhubarb patch. It wasn’t intentional—just one of those honest homesteading mishaps—but as a result, only half of the plants came back this spring. I’ve been giving the patch time to recover and strengthen before harvesting too much.
Still, with July winding down, I decided to pick just enough to make one of my favorite seasonal recipes: Strawberry Rhubarb Pizza with Balsamic Glaze and Chèvre.
I first made it last summer after seeing a similar idea and deciding to create my own version—and it was an unexpected hit. I had fresh rhubarb from the garden and a handful of sweet strawberries that needed using up. I wanted something different—something a little sweet, a little savory, and full of summer flavor.
I started with a thin, homemade pizza crust, brushed with olive oil. Then I layered sliced strawberries and thin ribbons of tart rhubarb across the dough. I crumbled chèvre (goat cheese) over the top, which added just the right amount of tang to balance the fruit. As it baked, the crust crisped beautifully and the fruit softened just enough.
Once it came out of the oven, I drizzled a thick balsamic reduction over the whole pizza. The sweet tang of the glaze tied everything together—bright, earthy, creamy, and just a little sharp. I cut it into small slices and served it as an appetizer. It was sooooo gooood!
If you would like more rhubarb recipe inspiration, I’ve got some in the video below!
If you’d like the checklist mentioned in this video you can find it HERE.
Strawberry Rhubarb Pizza with Balsamic Glaze and Chèvre
Strawberry Rhubarb Pizza’s With Honey and Balsamic Glaze
Ingredients
- Pizza Crust
- Strawberries chopped
- Rhubarb minced
- Sugar
- Chevre Cheese
- Honey
- Balsamic Vinegar
- Toss the minced rhubarb with sugar.
Instructions
- Roll the pizza dough and cook in skillet on both sizes like a tortilla. When it's almost done add the chevre and rhubarb, and pop in a hot oven just to heat cheese. Remove from oven and top with strawberries. Glaze with honey and or balsamic vinegar.
Video
