Delicious Strawberry Rhubarb Pie with Frozen Fruit

I never knew you could make a strawberry rhubarb pie with frozen fruit until last winter when fresh rhubarb was nowhere to be found. Growing up, my mom always insisted on fresh ingredients, and I remember her passing by the frozen section with a shake of her head.

But here’s the thing – frozen fruit works just as well, and sometimes even better since it’s picked at peak ripeness. Plus, you don’t have to wait for rhubarb season to roll around to enjoy this classic pie. It’s become my go-to method, especially during those long winter months when fresh rhubarb is just a distant summer memory.

What Kind of Rhubarb Should I Use?

Since this recipe calls for frozen fruit, you’ll be happy to know that frozen rhubarb works perfectly in pie – in fact, it’s often easier to find than fresh, especially out of season. If you’re using frozen rhubarb, there’s no need to thaw it first; just add it to your pie filling while it’s still frozen to prevent it from releasing too much liquid. When shopping, look for bags of rhubarb that appear free of ice crystals and freezer burn. If you do have access to fresh rhubarb, choose stalks that are firm and crisp with a bright pink to red color, and avoid any that are limp or have blemishes.

Options for Substitutions

This pie recipe works great with some simple swaps if you need them:

• Fresh fruit: You can use frozen rhubarb and strawberries instead of fresh – just thaw and drain them well first. If you have extra liquid, add 1 extra tablespoon of tapioca or cornstarch to help thicken the filling.
• Quick-cooking tapioca: Cornstarch works perfectly as a 1:1 replacement for tapioca. You can also use flour, but you’ll need to use 1/3 cup instead of 1/4 cup.
• White sugar: Feel free to swap in coconut sugar or raw sugar at a 1:1 ratio. Keep in mind that these might give your pie a slightly darker color.
• Brown sugar: No brown sugar? Mix regular white sugar with a teaspoon of molasses. Or just use white sugar – the topping will be a bit less rich but still tasty.
• Butter: For the topping, you can use salted butter (just reduce the added salt), or even coconut oil for a dairy-free version. Just make sure it’s cold and solid when you mix it in.
• Ready-to-use pie shell: Any 9-inch pie crust works here – store-bought or homemade. If you’re using frozen, just remember to thaw it according to package directions.

Watch Out for These Mistakes While Baking

The biggest challenge when using frozen fruit in a pie is managing the extra moisture – be sure to thaw your fruit completely in a colander and drain well, otherwise you’ll end up with a soupy filling that never sets properly. Another common mistake is skipping the thickener (tapioca or cornstarch) or not using enough – frozen fruit typically releases more liquid than fresh, so don’t reduce the amount called for in the recipe. The temperature of your butter for the crumble topping is crucial – if it’s not cold enough, you’ll end up with a paste instead of that perfect crumbly texture, so keep it in the fridge until the last possible moment and work quickly with your fingers. For the best results, let your pie cool completely (at least 3-4 hours) before cutting – rushing this step will give you a runny filling that spills all over your plate instead of clean, neat slices.

What to Serve With Strawberry Rhubarb Pie?

This sweet-tart pie practically begs for something creamy to balance out its flavors! While vanilla ice cream is the classic choice (and for good reason), you’ve got plenty of other tasty options too. A dollop of freshly whipped cream or a scoop of vanilla bean gelato works beautifully, and some folks love adding a sprinkle of crushed pistachios for a bit of crunch. For a morning or afternoon treat, serve your pie with a cup of hot coffee or tea – the warm drink helps cut through the richness and brings out all those lovely fruit flavors.

Storage Instructions

Counter Storage: Your freshly baked strawberry rhubarb pie can hang out on the counter for about 2 days, covered with foil or a pie dome. Just keep it away from direct sunlight or heat – nobody likes a sweaty pie!

Refrigerate: For longer storage, pop your pie in the fridge where it’ll stay good for up to 5 days. Cover it well with foil or place it in an airtight container to keep other food smells from crashing your pie party.

Freeze: This pie freezes like a champ! Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. It’ll keep in the freezer for up to 4 months. When you’re ready to enjoy it, thaw overnight in the fridge.

Warm Up: Want that fresh-baked taste again? Pop a room temperature slice in the oven at 350°F for about 10-15 minutes. Add a scoop of vanilla ice cream and watch it melt into all those fruity nooks and crannies!

Preparation Time	20-30 minutes
Cooking Time	60-70 minutes
Total Time	80-100 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 20-25 g
• Fat: 100-110 g
• Carbohydrates: 230-250 g

Ingredients

For the pie crust:

• 1 9-inch pie shell (store-bought or homemade)

For the fruit filling:

• 1/4 tsp kosher salt
• 1 tbsp lemon juice (freshly squeezed for best flavor, from about 1/2 lemon)
• 4 cups rhubarb
• 1/4 cup quick-cooking tapioca (I use Minute Tapioca)
• 2 cups strawberries (halved if large)
• 3/4 to 1 cup white sugar

For the crumb topping:

• 6 tbsp cold unsalted butter (cut into 1/2-inch cubes)
• 1/3 cup packed brown sugar
• 3 tbsp white sugar
• 1/8 tsp salt
• 3/4 cup flour
• 1 tsp ground cinnamon

To serve:

• vanilla ice cream (optional, but highly recommended for serving warm pie)

Step 1: Prepare the Oven and Pie Crust

Preheat your oven to 400 degrees F, placing the oven rack in the middle position.

Line a rimmed baking sheet with foil to catch any drips during baking.

Roll out the pie crust and place it in a 9-inch pie plate, trimming and fluting the edges for a decorative look.

Refrigerate the prepared pie crust while you prepare the filling and topping to help maintain its shape.

Step 2: Mix the Fruit Filling

In a large bowl, combine the rhubarb and strawberries.

Add lemon juice, sugar, tapioca, and a pinch of salt to the fruit, tossing everything together until the mixture starts to become syrupy.

Set this mixture aside, allowing the flavors to meld as you prepare the crumb topping.

Step 3: Prepare the Crumb Topping

In a medium bowl, combine the flour, brown sugar, granulated sugar, cinnamon, and salt.

Using your hands, work in the butter until moist, pea-sized clumps form.

This crumb topping will add a delightful texture to your pie.

Step 4: Assemble the Pie

Pour the strawberry-rhubarb mixture into the chilled pie shell.

Sprinkle the prepared crumb topping evenly over the fruit filling.

Place the pie on the foil-lined baking sheet to prepare for baking.

Step 5: Bake the Pie

Transfer the pie to the preheated oven and bake for 20 minutes at 400 degrees F.

Then, reduce the oven temperature to 350 degrees F and continue baking for an additional 40-50 minutes, until the topping and crust are lightly browned.

If necessary, loosely cover the pie with foil halfway through baking to prevent over-browning.

Step 6: Cool and Serve

Allow the pie to cool completely to let the filling thicken and set properly.

Once cooled, slice and serve the pie with a scoop of vanilla ice cream for a perfect dessert experience.