Strawberry Frozen Rhubarb Pie is very popular at our house, and has been for years. It was my late grandfather's favorite, and I have fond memories of making it for him with frozen rhubarb. Where I grew up, it was hard to find fresh rhubarb. The frozen worked so well I didn't really think much about using fresh until I was an adult and fresh rhubarb was easier to come by.
Strawberry Frozen Rhubarb Pie Baking in America
This recipe is based on one from Greg Patent's Baking in America. Patent macerates fresh rhubarb with sugar, collects the juice, then makes a gel that serves as a binder. I do the same thing, but instead I use thawed frozen rhubarb. Since posting this recipe I've made other pies with fresh rhubarb, but this one I've always tested with frozen. Since the original recipe calls for fresh, you can use either.
This is a double crust pie, so use your favorite double pie crust recipe or buy a two pack of refrigerated pie dough.
More Recipes With Rhubarb
Recipe
Strawberry Rhubarb Pie
Ingredients
- Pie dough for a double crust pie refrigerated or homemade
- 1 pound frozen rhubarb
- ¾ cup plus 2 tablespoons sugar
- ⅛ teaspoon each -- nutmeg ginger and allspice
- 1 teaspoon orange zest -- use ½ for less orange flavor
- 1 ½ tablespoons orange juice
- 2 tablespoons cornstarch
- 1 pint strawberries
- 1 tablespoon of butter
Instructions
- Put the frozen rhubarb in a large bowl and pour 2 cups of boiling water over it. Let sit for 3-5 minutes, then drain.
- Add the sugar, nutmeg, ginger and allspice to the drained rhubarb and toss to mix. Cover the bowl and let stand at room temperature for 4 hours.
- Set a strainer over a large bowl or glass measure. Strain the rhubarb mixture letting macerated juice fall into the bowl. You should get about ½ cup plus 2 tablespoons of juice, but if not, add water until you get that much.
- Put the ½ cup 2 tablespoons juice in a saucepan and stir in the zest, orange juice and cornstarch. Cook over medium heat, stirring constantly until the mixture boils and thickens. Boil very gently for another 1 ½ to 2 minutes, stirring constantly. Let cool to room temperature. Pour over the rhubarb, then mix in the strawberries.
- Meanwhile, out roll half the pie dough and line a 9 inch pie plate with it. Let the dough hang over the side and put in the refrigerator.
- Put the rhubarb filling in the pie plate. Dot with butter.
- Roll the second round of dough into an 11 inch circle. Lay over the filling and pinch the edges to seal. Cut 6 slits in the top and brush with a little cold water or heavy cream. Sprinkle with sugar.
- Set the pie on the center rack and set a rimmed baking sheet on the rack below it to catch drips.
- Bake at 400 degrees for 30 minutes. Reduce heat to 375 and continue baking for another 30 minutes. Note: If top crust has browned after the first 30 minutes, lay a sheet of foil over it.
- Remove from oven and let cool before slicing.
Anna says
Hi Jo! Thanks so much for trying this pie. It's one of our favorites too, but I haven't made it this season. Glad it worked for you.
jo says
Made this with King Arthur Flour's gluten-free boxed crust and served it today--what a hit! I was thrilled at how it held together as I'd been warned about how runny frozen rhubarb can ruin desserts. It cut and served beautifully, and tasted delicious. Definitely making this one again--I'm expecting it to be a seasonal family favorite.
Karen Schmidt-Dill says
Mom's rhubarb is just peeking out of the soil now. I haven't checked mine yet. I have been known to eat a stalk of rhubarb raw... pucker power! Took rhubarb strawberry pie for the Easter feast at my daughter's this year. <3
Amy M. says
I absolutely LOVE rhubarb! My grandma's cousin made the most fabulous rhubarb pie - I think her crust was from the first Betty Crocker Picture Cookbook. She always sprinkled sugar on her top crust before she baked her pies - yum!! I've never had any luck recreating her pies - her apple was so good too. I think I'll have to try this one - it looks so delicious!
Cindy deRosier says
I LOVE rhubarb and recently bought about 20 lbs. of fresh rhubarb. So far, I've made rhubarb sauce, rhubarb bread pudding, rhubarb crisp, rhubarb slushies, rhubarb milkshakes, and a rhubarb cocktail. No pie yet!
teresa sulyok says
thanks for sharing this as I just bought fresh rhubarb at the market and was looking around for a good pie recipe to use it in. new to me to use fresh orange in it rather than lemon so I will give it a try. sounds old-fashioned and just what I might like.
Kathleen says
I love stawberry rhubarb pie. My mom used to make a dessert called rhubarb crisp that was also delicious (if you like rhubarb).
Erin @ The Spiffy Cookie says
I am going strawberry picking on Monday and cannot wait to make strawberry rhubarb pie!
Todd says
This was fantastic! If you have never tried rhubarb, you owe it to yourself to try it. In pie form.