Strawberry Rhubarb Pie With Frozen Fruit

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Making a strawberry rhubarb pie with frozen fruit is a delightful way to enjoy a classic taste, no matter the season.

This recipe brings together the sweetness of strawberries and the tartness of rhubarb, all under a perfectly crumbly topping.

Using frozen fruit ensures this pie is not only easy to prepare but also filled with flavor. Tapioca or cornstarch serves as an excellent thickener, ensuring your filling is just right.

And for a final touch, serving it with a scoop of vanilla Chinese ice cream can turn any meal into a special occasion without any fear of falling short on taste.

Table of Contents

Easy Strawberry Rhubarb Pie Recipe

Combining strawberries and rhubarb creates a balance between sweet and tart that’s like a happy marriage in every slice.

Whether you opt for a crumb topping or a second pie crust, cutting into this pie reveals the vibrant berries and strawberry rhubarb crumble that’s sure to delight.

What Is Rhubarb?

Rhubarb might look like pink celery, but it’s a unique vegetable (often treated as a fruit in desserts) that’s prepped by peeling, then sliced or diced.

Remember, its leaves should be discarded as they are poisonous.

When paired with strawberries, rhubarb’s flavor combo reaches perfection, especially in strawberry rhubarb jam.

Can I Use Frozen Fruit?

Yes, for a strawberry rhubarb pie, both fresh and frozen strawberries and rhubarb can be used.

While fresh ingredients may offer a richer taste, frozen fruit is a wonderful option in a pinch.

Plus, it can last longer in your freezer. Just remember to thaw, chop, and drain any excess liquid before use.

Tapioca Or Cornstarch To Thicken The Filling

For the perfect strawberry rhubarb pie with frozen fruit, deciding between quick cooking tapioca and cornstarch as thickening agents is key. These agents make the pie’s filling thick and luscious.

Although both are effective and interchangeable in recipes, there’s a slight tilt towards tapioca for its superior ability to absorb fruit juices, ensuring a clean slice of pie.

If cornstarch is all you have, it will still work well to set your pie’s filling. Just ensure the pie is allowed to cool completely before slicing; a little patience here pays off in beautiful, neat slices.

How To Store Strawberry Rhubarb Pie With Frozen Fruit And Tapioca?

Once you’ve baked your strawberry rhubarb pie, and any leftovers have cooled completely, the next step is storage.

Loosely cover the pie with foil and keep it on the counter at room temperature for up to 2 days.

If you choose to refrigerate your pie, it will last for 5 days. Should your pie be chilled, remember to let it come to room temperature before serving for the best flavor and texture.

While covering your pie loosely with a piece of foil helps maintain the pie crust’s flaky consistency, it’s generally best stored at room temperature.

If you’re planning on keeping the pie for more than 3 days, it’s advisable to place it in the fridge.

Strawberry rhubarb pie can keep in the fridge for about 5 days. Alternatively, freezing the pie is an option if you wish to store it even longer.

How To Freeze Strawberry Rhubarb Pie?

Freezing a strawberry rhubarb pie offers flexibility in how you preserve this delightful dessert.

You can freeze the pie either baked or unbaked, each method having its own benefits.

Baked

For a fully baked pie, ensure it cools completely before wrapping it tightly in plastic wrap and placing it in the freezer, where it can stay fresh for up to three months.

When you’re ready to enjoy the pie, thaw it overnight in the fridge, then unwrap and heat it in the oven at 350°F for about 10 minutes.

This will re-crisp the crust and freshen up the pie, making it taste as good as the day it was baked.

However, freezing a baked pie might make the crust slightly soggy due to the moisture from the strawberry rhubarb filling.

Reheating the pie in the oven can help improve the texture, but be prepared for a softer crust than a freshly baked pie.

Unbaked

To freeze an unbaked strawberry rhubarb pie, simply assemble it without applying an egg wash on the top crust.

Then, wrap the entire pie in plastic wrap, ensuring it’s well sealed. This pie can be stored in the freezer for three months.

When you’re ready to bake, thaw it in the fridge overnight, unwrap it onto a baking sheet tray, apply the egg wash, and bake as directed.

It’s a perfect and fresh way to enjoy your pie, allowing you to bake it fresh on the day you need it.

Separate Filling And Crust

For those who prefer to freeze the strawberry rhubarb pie filling and crust separately, place the filling in a gallon-sized, zippered freezer bag.

This method keeps the filling fresh and allows you to dump the thawed filling into a fresh crust, preventing the pie crust from becoming soggy.

Freezing both components separately lets you prepare the pie in advance, with the filling already mixed and ready to be used.

It’s an efficient way to whip up the perfect pie whenever you want.

Variations For Easy Strawberry Rhubarb Pie With Frozen Fruit

Crumb Topping Delight

Transform your strawberry rhubarb pie by adding a crumb topping. This topping not only offers a wonderful texture but also a sugary taste that complements the filling perfectly.

It’s simple to prepare: just whisk together all-purpose flour, packed brown sugar, and either quick-cooking or old-fashioned oats. Then, cut in some cold, cubed butter until the mixture becomes crumbly.

Sprinkle this mixture over your strawberry-rhubarb filling and then bake according to the instructions. This is an easy way to add a delightful crunch and sweetness to every bite.

Classic Lattice Crust

Give your pie a classic touch with a lattice crust. Not only does the bright-red filling look stunning peeking through the lattice design, but the large gaps on the top of the pie also allow for moisture to evaporate during baking, helping to thicken the filling.

This method prevents your pie from becoming too wet and ensures a beautifully decorative crust that’s as functional as it is eye-catching.

Miniature Marvels

For a fun twist, why not make mini strawberry-rhubarb pies? Use a muffin tin to craft these delightful treats.

Cut your pie dough into circles to fit the muffin tin compartments—there’s no need to grease them. Press in the dough, then fill each with strawberry-rhubarb filling.

Top these mini creations with cutout pie dough crusts, remembering to add slits in each crust to let steam escape during baking.

These mini pies bake in less time than a whole pie, often being ready around the 20-minute mark.

It’s a great way to serve individual portions, ensuring every guest gets a perfect piece of this delightful dessert.

Tips For Perfect Strawberry Rhubarb Pie With Frozen Fruit

Freeze your rhubarb when it’s in season to enjoy it year long.
Chop strawberries small so they break down well when you bake. If you have large strawberries, quarter them, or halve the smaller ones.
I recommend using a homemade pie crust for the best flavor and texture, but a frozen or refrigerated pie crust works if you’re looking for something easier.
Let your pie cool completely before slicing—at least 4 hours. This wait helps the fruit pie cool and set up properly.

Optional Tools And Equipment For The Perfect Strawberry Pie

Having the right tools and equipment can be very helpful and boost your creativity in pie making. Here are some essentials and fun additions:

A simple heart or cookie cutter to shape slits or an X in the middle with a knife for venting.
Use a basting brush for applying an egg wash to the crust. It helps keep things neat, especially if you don’t want to get your hands messy.
Even if you prefer a store-bought pie crust, a rolling pin can be handy for those times when it needs a little adjustment. Just roll it up, and it unrolls ready to use.

Strawberry Rhubarb Pie With Frozen Fruit Recipe

Ingredients

For The Crust

Two pie crusts (you can either make them or buy them ready-made)
One egg
A teaspoon of sugar

For The Filling

One pound of rhubarb (fresh or frozen)
One pound of strawberries (fresh or frozen)
A cup of sugar
Three tablespoons of cornstarch
The zest from one lemon
A teaspoon of lemon juice
A teaspoon of vanilla extract
A quarter teaspoon of salt
Two tablespoons of butter

Frozen Strawberry Rhubarb Pie Baking Instructions

Preheat your oven to 400 degrees. This ensures the pie cooks perfectly.
Zest a lemon, and prepare your rhubarb and strawberries by chopping them as needed.
Combine rhubarb, strawberries, sugar, cornstarch, lemon zest, lemon juice, vanilla extract, and salt in a large bowl. Stir until everything is well combined, then set aside.
Unroll one pie crust and press it into the bottom and sides of your pie dish. It’s fine to have extra pie crust hanging over the edge for now.
Pour the filling into the crust-lined pie dish. Cut butter into small pieces and distribute them evenly on top of the filling.
Place the second pie crust on top of the pie. Pinch the edges of the bottom crust and top crust together to seal them. Fold over or trim any excess crust. Use your thumb to press a decorative border around the edge of the pie, creating a fluting effect. Cut slits in the top pie crust for venting. Beat an egg in a small bowl and brush it over the pie crust, then sprinkle the pie with a little sugar.
Cover the edge of the pie with strips of foil to prevent burning. Bake on a baking sheet in the oven for 35 minutes, then remove the foil and continue baking for an additional 10-15 minutes, for a total time of 45-50 minutes.

Notes For Making Strawberry Rhubarb Pie With Frozen Fruit

Dough Pie Crusts

Get yourself some dough pie crusts. Whether you make them from scratch or buy them ready-made, they’re the foundation of a great pie. Easy to use, they save time and guarantee a flaky crust.

Fresh Or Frozen

You can use fresh or frozen rhubarb and strawberries. There’s little difference in taste between fresh strawberries and frozen strawberries or frozen rhubarb. Frozen is a safe bet when fresh rhubarb isn’t in season, especially during summer time.

Design

Get creative with your pie crust design. Use a simple cookie cutter for a heart-shaped crust, or invent your own design. If you prefer no design, just cut slits in the top of your pie crust for venting while baking.

Important Things To Remember

If using fresh, remove and discard the leaves from the rhubarb, cut the rhubarb into 1/2 inch pieces. Remove and discard strawberry hulls, and cut strawberries to the same size as the rhubarb. For frozen fruit, thaw and drain, then pat dry with paper towels to avoid a watery pie. Finally, cut both rhubarb and strawberries into 1/2 inch pieces.

FAQs About Strawberry Rhubarb Pie With Frozen Fruit And Tapioca

1. How To Make Strawberry Rhubarb Pie Without Tapioca?

Cornstarch, not tapioca, can be your go-to thickener for the pie filling. This method is about convenience; cornstarch is almost always at hand and works wonders in thickening pie fillings efficiently.

2. Why Is My Strawberry Rhubarb Pie Watery?

A watery strawberry rhubarb pie often stems from excess moisture in the strawberries and rhubarb. To avoid a soggy pie, cool the pie before cutting to help thicken the filling. Dust the bottom of the pie crust with cornstarch before adding the filling. For frozen strawberries and rhubarb, ensure they are thawed and well-drained; even dabbing them with paper towels helps remove excess moisture.

3. Does Strawberry Rhubarb Pie Need To Be Refrigerated?

Your pie can be stored at room temperature for 2-3 days or in the fridge for 5-6 days. Just make sure to cover it with foil or plastic wrap to keep it fresh.

4. Should Rhubarb Be Cooked Before Baking?

Cooking rhubarb before baking your pie helps it break down into a soft, juicy, and delicious filling. This step ensures your rhubarb is perfectly tender in the final pie.

5. What Does Strawberry Rhubarb Pie Taste Like?

Strawberry rhubarb pie offers a delightful sweet and tart flavor. Simple flavor additions like ground cinnamon or lemon juice and zest can enhance the taste, but the bright, sunny flavors of strawberries and tart rhubarb should always shine through.

6. How Do I Prevent A Soggy Pie Bottom?

To keep your pie’s bottom from getting soggy, choose the right pie plate—metal, glass, or ceramic are great because they’re good at transferring heat to cook the crust through. Before adding your pie filling, try brushing the bottom crust with an egg wash. This creates a barrier, preventing juice from making the crust soggy.

7. Can I Freeze Strawberry Rhubarb Pie?

Yes, you can freeze strawberry rhubarb pie with frozen fruit, and it freezes very well. Add an additional Tbsp of cornstarch to your recipe to help thicken the excess liquid that comes out during the thawing process. After baking your pie, let it cool down, then wrap it in plastic wrap or a Ziplock baggie to freeze. When you’re ready to eat it, thaw it in the fridge overnight, then bake as your recipe says.

8. How To Make Strawberry Rhubarb Pie With Frozen Fruit?

To make a pie with frozen strawberries and frozen rhubarb, remember they can be as good as fresh but are more convenient. Thaw the fruit, drain it, and even dab it with paper towels to remove extra moisture. This step helps avoid a runny filling. Then, just follow your recipe as normal.

9. When Is Strawberry Rhubarb Pie In Season?

Strawberry rhubarb pie is perfect in late spring and summer, which is the season for strawberries and rhubarb. But, don’t worry! Using frozen strawberries and frozen rhubarb means you can make this pie any time of the year.