Frozen Rhubarb
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? |
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.
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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.
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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.
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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.
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Originally Posted by lildinks2013
(Post 7051970)
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.
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Check out....allrecipes.com or taste of home on line for wonderful recipes
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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.
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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. |
Originally Posted by Lucille
(Post 7053164)
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. |
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