Strawberry Rhubarb Pie Recipe 5 Easy Steps With Tangy Glaze

Question 1

Can I use frozen rhubarb in a strawberry rhubarb pie, and do I need to change the recipe?

Accepted Answer

Yes, you can use frozen rhubarb, but fresh gives the best texture and flavor. Thaw frozen rhubarb completely, drain and press out as much liquid as possible. Toss the drained rhubarb with sugar and 1–2 tablespoons of cornstarch (per 4 cups of fruit) to help thicken. Consider pre-cooking the thawed rhubarb briefly to evaporate excess moisture before adding strawberries. Using drained rhubarb and extra thickener prevents a soggy crust and keeps the filling from becoming too watery.

Question 2

Can I use frozen strawberries in a strawberry rhubarb pie?

Accepted Answer

Frozen strawberries are not ideal because they release a lot of liquid when thawed. If you must use them, thaw fully, drain and pat dry, then reserve the juices. Stir the strained juices into a saucepan with 1–2 tablespoons cornstarch and simmer until thickened; fold into the drained berries and rhubarb. Increase thickener slightly compared with fresh fruit. Pre-cooking the filling helps control moisture and gives a better-looking slice.

Question 3

How long should mini strawberry rhubarb pies bake and how do I tell when they’re done?

Accepted Answer

Bake mini pies at 375°F (190°C) for about 20–30 minutes, depending on size and oven. They’re done when the crust is golden and the fruit filling is bubbling around the edges. If tops brown too quickly, loosely tent with foil. Let minis cool at least 30–60 minutes so the filling sets before serving. For larger individual tins (4–5 inches), add 5–10 minutes to the time.

Question 4

Should I refrigerate strawberry rhubarb pie overnight or leave it out?

Accepted Answer

For a fruit-only strawberry rhubarb pie, it’s fine to leave it at room temperature for up to 24 hours to keep the crust crisp. After 24 hours, store covered in the refrigerator for up to 3–4 days. If your pie has a dairy or custard topping, refrigerate immediately. To refresh a softened crust, warm slices in a 350°F (175°C) oven for 8–10 minutes before serving.

Question 5

What’s the best substitute for instant tapioca to prevent a runny strawberry rhubarb filling?

Accepted Answer

Cornstarch is a reliable substitute that gives a clear, firm filling—use about 2–3 tablespoons per 4 cups of mixed fruit, mixed with a little sugar before coating the fruit. Arrowroot (2 tablespoons) works well with acidic fruit and freezes better. Instant tapioca (1–2 tablespoons) creates a glossy texture but can be chewier. For any thickener, mix with dry ingredients first, let the fruit sit 10–15 minutes to absorb juices, and pre-cook briefly if excess liquid remains.

Ingredients

Instructions

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Notes

Nutrition