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Am I the only one who loves strawberry rhubarb pie all year round? This seasonal delight is best when the strawberries and rhubarb are freshest, however, it is possible to have this yummy dessert all year long. As we were nearing the end of the long winter, craving the summer sunshine and warm breezes, I set off to make this scrumptious strawberry rhubarb crumble pie without fresh rhubarb.
Because rhubarb was not in season, I had to resort to the freezer section in the grocery store, and voila, they had frozen rhubarb much to my delight. Furthermore, if you don’t have fresh strawberries or they are too expensive during the winter, frozen sliced strawberries would also work, just make sure they are not in sugar or juice.
My mom has a rhubarb patch that’s she’s had since I can remember, and as a kid my summer chore list always seemed to have “cut rhubarb” on it. The first rhubarb cut of the season we always took the whole stalk and dipped it in so much sugar that I should be a diabetic, and savored the sweet and sourness of each bite!
Rhubarb Growing Tips
Rhubarb is a hardy perennial vegetable that grows excellent here in Vermont, where the winters are cold, essential for rhubarb regrowth each spring. Throughout the summer, cut off any stalks that are flowering or going to seed and tear back overgrown stocks for regrowth and cut back at the end of each season.
Strawberry Rhubarb Crumble Pie
Recipe Short cuts
This recipe comes together quickly, especially if you take advantage of the shortcuts below. You can easily combine the frozen rhubarb, strawberries, flour, and sugar and pour it into your pie shell. Finally, mix your topping ingredients, sprinkle on top, and bake.
- Buy a frozen pie crust that comes pre-made already in a pie tin
- Buy sliced frozen strawberries without juice or sugar
- Buy sliced frozen rhubarb
Enjoy this sweet and tart Strawberry Rhubarb Crumble Pie during any season!
Recipe Health Benefits
Here’s a peek at the health benefits of Strawberry Rhubarb Crumble Pie:
Hey, we all know pie has a bad rap for not being healthy, but take a look at these ingredients and their health benefit to you. Not only is it yummy, but it can be healthy for you, minus the sugar (ssh!), but you can work that off by making this strawberry rhubarb pie recipe. So grab a fork, dig in, and reap the health benefits!
- Rhubarb
- High in fiber, may lower cholesterol
- Low calorie
- Good source of Vitamin K (blood clotting, blood calcium levels)
- Strawberries
- Low sugar, low carb, diabetic-friendly
- Vitamin C (immune and skin health)
- Potassium (regulate blood pressure)
- Folate (normal tissue growth and cell function)
- Antioxidants (heart health, cancer prevention)
- Oats
- Low sugar, high fiber, diabetic-friendly
- Appetite suppression; decreased risk of obesity and diabetes
- Lowers cholesterol
- Good source of protein
- High in antioxidants, vitamins, and minerals
- See the complete health benefits of oats
Strawberry Rhubarb Crumble Pie
Equipment
- Mixing bowl
- Measuring cups
- Baker's spatula or spoon
- Measuring spoons
Ingredients
Pie Ingredients
- 1 Frozen Pie Crust, or homemade pie crust
- 16 oz Fresh sliced or thawed drained Frozen Sliced Strawberries
- 16 oz Fresh sliced or thawed drained Frozen sliced Rhubarb
- ½ cup unbleached white flour King Arthur
- 1 cup sugar
- 1 tsp kosher salt
Topping Ingredients
- ¼ cup pure maple sugar or light brown sugar
- ¾ cup quick oats
- ½ cup softened butter salted, Cabot Creamery
- ½ cup unbleached white flour White, oat or wheat, King Arthur
- ½ cup light brown sugar
Instructions
- Preheat oven to 350°. Unthaw frozen pie shell or make your favorite pie crust for a 9-inch pie.
- While the pie shell is unthawing, combine rhubarb, strawberries, sugar, maple sugar, flour, and salt. Stir well until combined. Pour into the pie shell.
- Combine the topping ingredients into a bowl. Mix well and crumble over the strawberry rhubarb pie filling.
- Place pie on a cookie sheet or pie saver, or line your oven with tin foil to help with any spillovers. Cook on the low to the middle rack on 350° for about 1 hour or until just bubbly and slightly browned on top. Serve with Ben and Jerry's Vanilla Ice Cream and Cabot Whipped Cream.