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Rhubarb-Strawberry Pie Tips
Where can you buy rhubarb?
Rhubarb is seasonal—you’ll find it from early spring through mid-summer at farmers markets, and in the produce section of grocery stores. Many people grow rhubarb at home, too. It’s a tough, durable plant that can thrive in any part of the yard, not just carefully tended gardens. Learn more about rhubarb
—including why it’s technically a vegetable, but legally a fruit!
Should you thaw frozen rhubarb before making pie?
Yes, you should thaw frozen rhubarb if using it in your pie. Frozen fruits release extra moisture that can create a soggy bottom.
Can you use frozen strawberries?
You can use frozen strawberries, but be sure to thaw them before using to decrease excess moisture. Extra moisture can lead to a filling that's too runny.
Can you make a decorative pie crust for strawberry rhubarb pie?
This strawberry rhubarb pie lends itself to a decorative top crust for one simple reason: color! A classic lattice crust
is particularly appealing with the bright red filling peeking through. One caveat—if you opt for a lattice crust or other decorative crust, that leaves multiple large gaps on the top of your pie. As a result, you won’t need as much thickener in the filling, since more moisture will evaporate during baking. Want other crust options? Try our recipe for strawberry rhubarb pie with a crumb crust
or strawberry and rhubarb pie
with a single crust and an open top.
Why does strawberry rhubarb pie sometimes turn out runny?
Your pie may be runny if there’s too much liquid. There should be some liquid, but too much may mean the fruit wasn’t defrosted enough, or there wasn’t enough tapioca added.
How do you keep a bottom pie crust from getting soggy?
There are several tricks you can try for preventing soggy pie crusts. First, choose a glass or metal pie plate with a dull finish. If you're making a double-crust fruit pie, cut slits in the top crust to allow steam to get out. Finally, bake your pie in the lower third of the oven to allow the bottom crust to become crisp.
How should you store strawberry rhubarb pie?
Like most fruit pies, this strawberry rhubarb pie will keep up to 5 days in the refrigerator, but refrigeration can make the flavor fade. For best results, store at room temperature, loosely covered, and eat within a couple of days. If you do opt for the refrigerator, let the pie come to room temperature before eating. Fruit pies can be wrapped tightly and then frozen (best frozen whole, not cut into slices) for up to 2 months. If you liked this pie, we've got plenty more strawberry rhubarb recipes
!—Hazel Wheaton, Taste of Home Book Editor
, and Maggie Knoebel, Taste of Home Associate Recipe Editor/Tester
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
1 piece (calculated without coarse sugar): 531 calories, 25g fat (11g saturated fat), 53mg cholesterol, 269mg sodium, 73g carbohydrate (35g sugars, 3g fiber), 5g protein.