Strawberry-Rhubarb Pie: Frozen Berries, but Fresh Rhubarb?
Hello baking geniuses!
I've still got some of last year's strawberries from the farm tightly bagged in the freezer. Today I saw some early rhubarb and grabbed it. Should I thaw the berries? Freeze the rhubarb? Just combine frozen with fresh and hope for the best?
Please advise...I can already taste the pie!
Thaw the berries, and when you serve the pie regale your family/guests with Martha Stewart's exposition of this classic combo: Strawberries and rhubarb are not in season at the same time. The pie is the serendipitous result of a misunderstanding: the original versions sometimes used a variety of rhubarb which was named "strawberry" because of the redness of its stalks. Also, be aware that some varieties have green stalks, some red. Choose them based on freshness. not color.
I would either make a plain rhubarb pie, or thaw the berries and get them to room temp before combining them with the rhubarb. You may have to pour off a bit of the liquid if they're very juicy. (I always use Minute Tapioca for a thickener, which has to sit at room temp in the fruit mixture for fifteen minutes.)
I just made the year's first rhubarb pie myself a few days ago. I think rhubarb tastes best early in the season. Enjoy!