quilterj

I want to use the frozen rhubarb to make a pie. Does anyone have a recipe?
And by using the frozen rhubarb would I have to drain the juices? Or add
more flour or sugar to thicken?

lildinks2013

my mom always used frozen rhubarb for her pies when not in season. She thickened it with tapioca. Oh how I miss rhubarb-haven't had it in years and it is hard to get down south.

Eisy

I have never used it for pie, but do use it in Rhubarb Crisp. I do drain it and use any red jello (1/2 small package) to thicken. Adds favor as well as makes it thick.

Tartan

I think I would cook my filling on top of the stove for the pie. I would drain it add the sugar mixed with corn starch and mini tapioca and then add it to the prepared pie shell.

quilterj

I live in the south too. Found it at Publix. My mom used to make it like an pineapple upside down cake. That is soo good and haven't had it in a long time either. She would put it in the bottom of the pan and put brown and white sugar and white cake over it.

Edie

Check the frozen food section - fruit - Our store has frozen rhubarb - and if they don't have them ask them to order you a couple of pkgs or you could try Whole Foods or something. I too love rhubarb, but my favorite is the strawberry rhubarb pie. Good luck to you. Edie

Jackie Spencer

Check out....allrecipes.com or taste of home on line for wonderful recipes

meanmom

I use frozen rhubarb in pie. Once it is thawed most of the way I just use it as it is. I add a little bit of extra flour or tapioca when using frozen. It is so yummy. Try a rhubarb/ blueberry or raspberry / rhubarb pie. Yum. I might have to make one for dinner.

Lucille

1 c. sugar, 2T. flour 1 egg 1/2 t. vanilla 2 C. rhubarb , mix and put into unbaked pie shell TOPPING
1/4 c. butter, 1/2 c. brown sugar 3/4 c. flour ( mix with food processor,) Bake 375 for 15 minutes, then 350 for 30 min.

Use fresh or frozen rhubarb the best pie you will ever eat.

sewbeeit42

Did you use sweetened frozen rhubarb and did you drain it? Also what size pie tin?