Guide To Make Rhubarb Pie Recipe With Frozen Rhubarb Simple

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Rhubarb pie: a classic dessert bursting with tangy flavor and a vibrant crimson filling. But what if fresh rhubarb isn’t in season? Fear not, bakers! Frozen rhubarb is a fantastic substitute, offering convenience without sacrificing taste. This guide will walk you through everything you need to know to create a perfect rhubarb pie with frozen rhubarb, from prepping the crust to achieving a golden-brown lattice top.

Why Use Frozen Rhubarb?

Old-Fashioned Rhubarb Pie
Old-Fashioned Rhubarb Pie

Frozen rhubarb offers several advantages:

Availability: You’re not limited by season. Enjoy a delicious rhubarb pie any time of year.

  • Convenience: No need for meticulous washing and chopping. Frozen rhubarb is prepped and ready to use.
  • Consistency: Frozen rhubarb often maintains its vibrant color and tartness better than fresh stalks.

  • Ingredients

    For the Crust:

  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) cold unsalted butter, cubed
  • 4-6 tablespoons ice-cold water
  • For the Filling:
  • 5 cups frozen rhubarb (thawed and drained)
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup all-purpose flour
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1 tablespoon cornstarch
  • 2 tablespoons lemon juice
  • 1 tablespoon butter, softened

  • Directions

    1. Prepare the Crust:

  • In a large bowl, whisk together flour, salt, and sugar.
  • Using a pastry cutter or your fingertips, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces.
  • Gradually add ice-cold water, 1 tablespoon at a time, tossing with a fork until the dough just comes together. Be careful not to overmix.
  • Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

  • 2. Prepare the Filling:

  • In a large bowl, combine thawed and drained rhubarb with granulated sugar, brown sugar, flour, cinnamon, nutmeg, ginger, and cornstarch. Toss to coat evenly.
  • Stir in lemon juice and softened butter. Set aside.

  • 3. Preheat the Oven:

  • Preheat your oven to 400°F (200°C).

  • 4. Assemble the Pie:

  • On a lightly floured surface, roll out half of the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish.
  • Pour the rhubarb filling into the prepared crust.
  • Roll out the remaining dough and cut it into strips for a lattice top. Weave the strips over the filling, crimping the edges to seal.
  • Brush the crust with milk or an egg wash (1 egg beaten with 1 tablespoon of water) for a golden brown color.

  • 5. Bake:

  • Bake the pie for 20 minutes. Reduce the oven temperature to 375°F (190°C) and bake for an additional 40-50 minutes, or until the filling is bubbly and the crust is golden brown.
  • If the edges of the crust start to brown too quickly, cover them with aluminum foil.

  • 6. Cool and Serve:

  • Let the pie cool completely on a wire rack before slicing and serving. Enjoy warm or at room temperature with a scoop of vanilla ice cream or whipped cream.

  • Nutrition Facts (Per Slice)

    (Please note that these are approximate values and may vary depending on the specific ingredients used.)

    Calories: 400

  • Fat: 20g
  • Saturated Fat: 10g
  • Cholesterol: 50mg
  • Sodium: 250mg
  • Carbohydrates: 50g
  • Sugar: 35g
  • Protein: 4g

  • Conclusion

    With a little planning and these simple steps, you can create a homemade rhubarb pie that rivals any bakery creation. From the buttery crust to the vibrant, tangy filling, this dessert is sure to please. So next time you crave a delicious rhubarb pie, don’t let the lack of fresh rhubarb stop you. Grab a bag of frozen rhubarb and get baking!

    FAQs

    1. Can I use a store-bought pie crust?