Delicious Strawberry Frozen Rhubarb Pie: A Classic Family Favorite Recipe
There are some recipes that just stick with you, becoming synonymous with comfort, tradition, and cherished memories. For our family, the **Strawberry Frozen Rhubarb Pie** is unequivocally one of those. This delightful dessert has graced our table for years, holding a special place in our hearts. It was my late grandfather’s absolute favorite, and I carry such fond recollections of preparing it for him, almost exclusively using frozen rhubarb.
Growing up in an area where fresh rhubarb was a rare find, frozen rhubarb became my go-to. It worked so incredibly well in this pie that I barely considered using fresh until adulthood, when fresh rhubarb became more accessible. The beauty of this recipe is its adaptability, proving that you don’t need to wait for peak rhubarb season to enjoy a slice of this magnificent, tangy-sweet treat. Whether you’re a seasoned baker or just starting out, this recipe promises a perfect pie every time, brimming with juicy strawberries and tart rhubarb, all encased in a golden, flaky crust. It’s truly the ultimate comfort food, perfect for any occasion, from a casual family dinner to a festive gathering.
Mastering Strawberry Frozen Rhubarb Pie: Insights from Baking in America
This exceptional **strawberry rhubarb pie recipe** is inspired by a brilliant method from Greg Patent’s acclaimed cookbook, Baking in America. Patent’s innovative approach involves macerating fresh rhubarb with sugar, collecting the resulting juice, and then transforming this juice into a binding gel. This technique is genius, as it prevents a soggy pie bottom and ensures a perfectly set filling.
My adaptation of this method for a **frozen rhubarb pie** closely mirrors the original, with one key difference: I leverage the convenience of thawed frozen rhubarb. While I’ve explored other pie recipes using fresh rhubarb since first sharing this one, this particular iteration has always been tested and perfected with its frozen counterpart. The good news is that because the foundational recipe was designed for fresh rhubarb, you have the flexibility to use either. This makes it an incredibly versatile recipe for anyone looking to bake a delicious **homemade rhubarb pie** year-round. Using frozen rhubarb not only saves time but also allows you to enjoy the unique flavor of rhubarb even when it’s out of season. The maceration process helps to draw out excess moisture from the frozen rhubarb, ensuring a firm and flavorful filling.
The Benefits of Using Frozen Rhubarb for Pie
Many home bakers might wonder if **frozen rhubarb** performs as well as fresh in a pie. The answer, based on years of successful baking, is a resounding yes! Frozen rhubarb is simply fresh rhubarb that has been washed, chopped, and flash-frozen at its peak. This process locks in its vibrant flavor and tartness. When thawed, it might release a bit more liquid than fresh rhubarb, but our maceration and juice-reduction technique expertly handles this, creating an even more concentrated flavor in the binder.
- Convenience: No need to wait for spring or summer to enjoy a **rhubarb pie**. Frozen rhubarb is available year-round.
- Cost-Effective: Often, frozen fruits and vegetables can be more budget-friendly than out-of-season fresh produce.
- Reduced Prep Time: Pre-chopped frozen rhubarb saves you valuable time in the kitchen.
- Consistent Quality: Frozen rhubarb often maintains a consistent quality, as it’s typically harvested and processed quickly.
This recipe truly highlights how frozen ingredients can be transformed into extraordinary dishes, proving that a **delicious fruit pie** doesn’t always require fresh-from-the-garden produce. The result is a beautifully balanced filling that’s neither too watery nor overly thick, showcasing the unique tangy notes of rhubarb perfectly complemented by sweet strawberries and a hint of orange.
The Foundation: A Perfect Double Pie Crust
A truly great pie starts with an exceptional crust. This **homemade strawberry rhubarb pie** is a double-crust delight, meaning you’ll need two rounds of pastry – one for the bottom and one for the top. While store-bought refrigerated pie dough offers a convenient shortcut, I highly recommend using your favorite homemade double pie crust recipe. An all-butter crust, in particular, offers unparalleled flakiness and flavor that elevates any fruit pie.
If you’re making your own crust from scratch, remember these golden rules for a flaky pastry: keep your butter very cold, use ice water, and don’t overwork the dough. Overworking develops gluten, leading to a tough crust instead of a tender, melt-in-your-mouth experience. Whether you choose homemade or store-bought, ensure your crust is handled gently. Rolling it out evenly and carefully transferring it to your pie plate are key steps to a successful foundation for your **strawberry frozen rhubarb pie**.
Explore More Rhubarb Delights: Beyond the Pie
Rhubarb is a wonderfully versatile ingredient that deserves more recognition in the kitchen. Its distinct tartness makes it an excellent candidate for both sweet and savory applications, though it shines brightest in desserts. If you’ve fallen in love with its unique flavor in this pie, you’ll be thrilled to discover other ways to incorporate it into your baking repertoire. From cakes to breads and tarts, rhubarb adds a fantastic dimension. Here are a few more rhubarb-focused recipes to inspire your culinary adventures:
- Rhubarb Pudding Cake in a Square Pan
- Rhubarb Bread With Streusel Topping
- Strawberry Rhubarb Pie With Streusel
- Strawberry Rhubarb Galette
- Chocolate Sugar Cookies
Strawberry Frozen Rhubarb Pie Recipe
Strawberry Rhubarb Pie
Anna
Pin Recipe
Ingredients
- Pie dough for a double crust pie refrigerated or homemade, for a 9-inch pie plate
- 1 pound frozen rhubarb (thawed is not necessary, as per step 1)
- ¾ cup plus 2 tablespoons sugar
- ⅛ teaspoon each — nutmeg ginger, and allspice
- 1 teaspoon orange zest (use ½ for a more subtle orange flavor)
- 1 ½ tablespoons orange juice
- 2 tablespoons cornstarch
- 1 pint strawberries (hulled and sliced)
- 1 tablespoon of unsalted butter (cut into small pieces)
Instructions
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Place the **frozen rhubarb** in a large heatproof bowl. Carefully pour 2 cups of boiling water over the rhubarb. Allow it to sit undisturbed for 3-5 minutes, then thoroughly drain the rhubarb, discarding the water. This step helps to partially thaw and soften the rhubarb while removing excess moisture.
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To the drained rhubarb, add the sugar, nutmeg, ginger, and allspice. Toss gently to ensure the rhubarb is evenly coated with the sugar and spices. Cover the bowl tightly and let it stand at room temperature for at least 4 hours. This crucial maceration process draws out more juice from the rhubarb, which will be used to create the flavorful binder.
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After maceration, set a fine-mesh strainer over a large bowl or a glass measuring cup. Strain the rhubarb mixture, allowing all the macerated juice to collect in the bowl below. You should aim for approximately ½ cup plus 2 tablespoons of juice. If you have less, simply add a small amount of water until you reach the desired quantity. The strained rhubarb will be used for the pie filling.
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Transfer the collected ½ cup and 2 tablespoons of rhubarb juice to a small saucepan. Stir in the orange zest, orange juice, and cornstarch until well combined and smooth. Cook this mixture over medium heat, stirring constantly with a whisk, until it begins to boil and thickens significantly. Once boiling, reduce the heat and continue to boil very gently for another 1 ½ to 2 minutes, stirring continuously to prevent scorching. Remove from heat and let the thickened gel cool completely to room temperature. Once cooled, pour this flavorful gel over the strained rhubarb and mix thoroughly, then gently fold in the fresh or thawed strawberries. This creates the vibrant and perfectly set **strawberry rhubarb pie filling**.
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While the filling components are cooling and mixing, roll out one half of your pie dough on a lightly floured surface. Carefully line a 9-inch pie plate with the rolled dough, allowing the edges to hang over the sides. Trim any excess, leaving about a 1-inch overhang. Place the lined pie plate in the refrigerator to chill while you prepare the filling. This helps prevent the crust from shrinking during baking.
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Pour the prepared **strawberry rhubarb pie filling** into the chilled pie crust, spreading it evenly. Dot the top of the filling with small pieces of butter. The butter will melt into the filling, adding richness and a beautiful sheen.
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Roll the second round of pie dough into an 11-inch circle. Carefully place this top crust over the filling. Trim the edges to match the bottom crust, then crimp or pinch the edges together to create a decorative and secure seal. Cut 6 small slits or a decorative pattern in the top crust to allow steam to escape during baking. For a golden finish, lightly brush the top crust with a little cold water or heavy cream, then sprinkle evenly with about 1-2 teaspoons of sugar.
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Preheat your oven to 400°F (200°C). Position an oven rack in the center of the oven. For easy cleanup and to catch any potential drips, place a rimmed baking sheet on the rack directly below where the pie will sit. This is a crucial step for preventing oven messes when baking fruit pies.
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Bake the pie at 400°F (200°C) for 30 minutes. After this initial baking period, reduce the oven temperature to 375°F (190°C) and continue baking for another 30 minutes, or until the crust is deeply golden brown and the filling is bubbling thickly. If you notice the top crust browning too quickly during the first 30 minutes, you can loosely lay a sheet of aluminum foil over the pie to prevent over-browning.
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Once baked to perfection, carefully remove the pie from the oven. It is essential to let it cool completely on a wire rack for several hours before attempting to slice it. This allows the filling to fully set, ensuring clean and beautiful slices. Patience is key for a picture-perfect **homemade pie**.
Notes
Expert Tips for the Best Strawberry Rhubarb Pie
Achieving a perfect **strawberry rhubarb pie** isn’t just about following the recipe; it’s also about understanding a few key baking principles. Here are some pro tips to ensure your pie turns out beautifully every time:
- Don’t Skip Maceration: The 4-hour maceration step is critical. It draws out excess moisture from the rhubarb, concentrating its flavor and preventing a watery filling. This is especially important when using **frozen rhubarb**.
- Cool the Gel Completely: Ensure the cornstarch-thickened juice mixture is completely cool before combining it with the rhubarb and strawberries. Adding warm gel to cold fruit can prematurely cook the fruit and alter the final texture of the filling.
- Chill Your Pie Dough: Cold pie dough is crucial for a flaky crust. Keep both rounds of dough well-chilled, especially before rolling and after lining the pie plate. If your kitchen is warm, you might even consider chilling your rolling pin.
- Prevent a Soggy Bottom: The method of draining rhubarb juice and creating a separate binder is the primary defense against a soggy bottom. Additionally, baking the pie at a higher temperature initially helps to set the bottom crust quickly. Using a pie plate made of glass or metal also helps conduct heat efficiently.
- Watch for Browning: Oven temperatures can vary. Keep an eye on your pie’s top crust. If it starts to brown too quickly, loosely tent it with aluminum foil to protect it while the filling finishes cooking and bubbling.
- Patience for Cooling: Resist the urge to slice into your **homemade pie** immediately after it comes out of the oven. The filling needs ample time to set. Cooling it completely at room temperature, and even chilling it afterwards, guarantees neat, firm slices.
Serving Suggestions for Your Rhubarb Masterpiece
Once your **strawberry frozen rhubarb pie** has cooled and set, it’s ready to be enjoyed! While absolutely delicious on its own, a few accompaniments can elevate the experience:
- Vanilla Ice Cream: A scoop of rich vanilla bean ice cream is a classic pairing. The cold, creamy sweetness perfectly contrasts the warm, tart fruit filling.
- Fresh Whipped Cream: A dollop of lightly sweetened, freshly whipped cream adds a luxurious touch and a delicate texture.
- Creme Fraiche: For a slightly tangier and more sophisticated option, a spoonful of crème fraîche can be a wonderful complement.
- Plain Yogurt: A healthier and equally delicious alternative is a serving of plain Greek yogurt, offering a creamy texture and a subtle tang.
This pie is perfect for dessert after a hearty meal, or even as a delightful afternoon treat with a cup of tea or coffee. It’s particularly wonderful during spring and summer gatherings, but thanks to frozen rhubarb, you can bring this joy to your table any time of year.
Storage Tips for Leftover Pie
If you’re fortunate enough to have any **homemade strawberry rhubarb pie** leftover, proper storage will keep it delicious for longer:
- Room Temperature (Short Term): A freshly baked fruit pie can typically be kept at room temperature for up to 24 hours, covered loosely with foil or plastic wrap.
- Refrigeration (Longer Term): For extended freshness, especially in warmer climates or if keeping for more than a day, refrigerate the pie. Cover it tightly with plastic wrap or aluminum foil. It will stay fresh for 3-4 days in the refrigerator.
- Freezing: You can freeze slices of baked pie (or even an unbaked pie). Wrap individual slices tightly in plastic wrap, then in foil, and place in a freezer-safe bag. It can last for up to 2-3 months. Thaw in the refrigerator overnight and reheat gently in the oven for best results.
Whether you’re making this pie for a special occasion or simply to indulge in a comforting dessert, this **Strawberry Frozen Rhubarb Pie** recipe is a timeless classic that will surely become a treasured part of your family’s culinary traditions. Its perfect balance of tart and sweet, combined with a flaky crust, makes it an unforgettable **fruit pie** experience. Enjoy every last bite!