{"id":2794,"date":"2018-05-17T11:53:34","date_gmt":"2018-05-17T18:53:34","guid":{"rendered":"http:\/\/new.sugarhero.com\/?p=2794"},"modified":"2023-11-28T16:02:25","modified_gmt":"2023-11-28T23:02:25","slug":"strawberry-rhubarb-pie","status":"publish","type":"post","link":"https:\/\/www.sugarhero.com\/strawberry-rhubarb-pie\/","title":{"rendered":"Strawberry Rhubarb Pie"},"content":{"rendered":"\n

This Strawberry Rhubarb Pie is a summertime classic! A flaky, buttery crust is filled with the perfect combination of sweet, juicy strawberries and tart rhubarb. Top it with a scoop of vanilla ice cream or a dollop of whipped cream!<\/em><\/p>\n\n\n\n

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Whenever rhubarb season arrives, I try to make a Strawberry Rhubarb Pie at least once or twice. It’s my husband’s favorite dessert, and he’s been known to request a birthday strawberry rhubarb pie instead of a cake on occasion! He likes them because they’re refreshingly sweet-tart, I like them because they’re simple to throw together and they highlight the best of late-spring produce.<\/p>\n\n\n\n

I love fruit pies<\/a> because they’re so simple–just throw together some freshly-chopped fruit, some sugar, a bit of a thickener (more on this in a bit) and you’re good to go! I usually make my own pie crust, but when I’m short on time, I find that the Trader Joe’s all-butter pie crust is a great substitute. Easy to work with, flaky, and has a nice buttery flavor!<\/p>\n\n\n\n\n

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Can I Use Frozen Fruit In My Strawberry Rhubarb Pie?<\/h3>\n\n\n\n

Because fresh berries can be expensive, and because rhubarb<\/a> (and quality strawberries<\/a>!) are not always in season, it’s tempting to swap in frozen rhubarb and berries–but will the taste and texture of the pie suffer? The good news is, you can definitely<\/em> make a strawberry rhubarb pie with frozen fruit and rhubarb. In fact, I like to buy a lot of rhubarb when it’s cheapest, slice it into small pieces, and freeze it for later use. (Remember those birthday pies I mentioned? That’s all thanks to frozen rhubarb!) Just arrange the slices in a single layer on baking sheets<\/a>, then once they’re frozen, place them in freezer bags and you have frozen rhubarb that’s easy to measure and scoop out.<\/p>\n\n\n\n

Of course, frozen berries can’t quite compete with the beauty of a perfectly ripe summer strawberry. But if frozen is what you have on hand, you can definitely make it work! Just allow the berries and the rhubarb to defrost completely in a strainer, so that the extra moisture from defrosting is removed, then proceed with the recipe as normal. You’ll be pleasantly surprised at how well frozen produce can work in this pie!<\/p>\n\n\n\n

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How Do I Thicken My Strawberry Rhubarb Pie?<\/h3>\n\n\n\n

The question of how to thicken fruit pies is hotly debated. Some people swear by tapioca pearls, others are loyal to corn starch or flour. If you scan the recipe down below, you’ll see that I use a different ingredient, one you might not be familiar with: Ultra Gel<\/a>. This is a starch-based thickener that’s great for pie fillings, gravy, quick jams…really, any food that you need to thicken quickly! I like Ultra Gel because it doesn’t require heat to set, it gels the filling without making it too thick or gloopy, and it doesn’t leave a starchy taste like corn starch or flour sometimes can. There are also other products (like ClearJel) that behave similarly, but do require heat.  It’s been my choice for fruit pies ever since I discovered it a few years ago, and I’m never disappointed when I use it.<\/p>\n\n\n\n

I can often find Ultra Gel in my local grocery store in the canning section, but I know that it’s not available to everyone. If you don’t want to order it online<\/a>, you can easily substitute corn starch instead–just follow the Note at the bottom of the recipe.<\/p>\n\n\n\n

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I hope you’ll give this Strawberry Rhubarb Pie a try! It’s the perfect blend of sweet and tart, with a bold rhubarb and berry flavor just tempered by the brown and white sugars. The filling is juicy but holds together enough to cut clean slices, and it doesn’t leak a swimming pool-sized puddle of juice on the plate after the pie is gone. (My personal pet peeve!) I have a hard time imagining how it can be improved, but if you’re the experimenting type, a little lemon or orange zest would probably blend nicely and add another dimension. <\/p>\n\n\n\n

Don’t forget to check out this fabulous collection of different Strawberry Dessert Recipes<\/a>.<\/p>\n\n\n\n

🍓 More Delicious Strawberry Recipes<\/strong><\/h2>\n\n\n\n