Makaron z Rabarbarem i Truskawkami

Summer Pasta with Roasted Rhubarb, Strawberries and Mint

“Experience the vibrant flavours of summer with this refreshing Summer Pasta recipe. Roasted rhubarb, juicy strawberries, and fresh mint come together to transport you to a sunny paradise.”

How to pronounce it?
macaRON srabarba-rem E truskavka-me
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Summer Pasta with Strawberries and Rhubarb

This unconventional summer dish is my improvised riff on the Strawberry Pasta, an old-school, kid-friendly Polish classic.

In the early 90s, a bowl of noodles swamped in creamy berry sauce used to be my idea of heaven. But as my taste buds have inevitably matured, my sweet tooth has greatly diminished.

Still, I thought the premise of a fruity pasta was worth revisiting. Especially now, with the market stalls overflowing with fresh, inexpensive produce.

That’s where this dish comes in:

Tart rhubarb mingles with sweet strawberries in the oven, briefly roasting together in a syrupy glaze.

roasted strawberries and rhubarb

A few spoonfuls of balsamic vinegar and madeira wine bring out their flavour; without excessive, overpowering sweetness.

I won’t bore you with details; you’re here for the recipe after all. Here’s my take on the Strawberry Pasta: two-point-oh, the grown-up edition.

Light Summer Pasta with Strawberries and Rhubarb
Yield: 2

Summer Pasta with Roasted Rhubarb, Strawberries and Mint

Summer Pasta with Strawberries and Rhubarb
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


Rhubarb & Strawberry Sauce:

  • 3 cups strawberries (≈ 375 g), hulled and halved or quartered
  • 3 cups rhubarb (≈ 2-3 stalks, 350 g), diced
  • 4 tablespoons mild honey; can be replaced with sweet syrup (agave, maple etc.)
  • 4 tablespoons sweet fortified wine (madeira, port, vermouth); can sub with cider (alcoholic or not) or grape juice.
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon neutral oil (e.g. canola) or olive oil
  • 0.5 teaspoon table salt
  • 2 tablespoons fresh mint, chopped + few leaves for garnish
  • ⅔ cup bursztyn cheese (≈ 60 g), grated; can be replaced with parmesan or ricotta salata


  • 1 cup pasta, dried (≈ 5-5.5 oz, 140-160 g), see notes



  1. Preheat the oven to 220°C (425°F).
  2. Dice rhubarb, cut berries in half or quarters, and drop them directly into a large bowl as you go.
  3. In a smaller bowl, whisk together honey, fortified wine, balsamic vinegar, oil and salt. Pour the mixture over the fruit and toss to coat. 
  4. Spread the fruit on a large baking tray, lined with parchment paper. Aim for a single layer. Drizzle the remaining mixture over the fruit.
  5. Place a rack in the middle of the oven and roast for around 10 minutes. Not every oven acts the same, so you’ll need to monitor the process. To check for doneness, poke rhubarb with a fork, it should turn tender. As you wait, cook the pasta.

Cooking pasta + Finishing touches

  1. Cook pasta in well-salted boiling water for one minute less than the instructions recommend. 
  2. Drain, then put pasta back into the pan. Pour in the roasted fruit, with all the juices. Add chopped mint, a handful of grated cheese and toss. 
  3. Tangle into bowls, sprinkle with remaining cheese and garnish with mint leaves. Serve immediately or leave to cool, and serve as a pasta salad.


Pasta selection:
For this recipe, I suggest using homemade egg pasta - but a regular, egg-free pasta will work just as well. Shape-wise, I would suggest either spaghetti or spaghettini.

For two decent-sized portions, you will need either 5-5.5 oz of dried pasta (approx. 140-160 g) or 7-8 oz of fresh pasta (approx. 200-220 g).

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 710Total Fat: 29gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 84mgSodium: 1072mgCarbohydrates: 85gFiber: 6gSugar: 46gProtein: 28g

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