Frozen Strawberry Rhubarb Crumble Pie
Serves: serves 8
  • 1 cup chopped pecans
  • ¾ cup flour
  • ½ cup sugar
  • ⅓ cup brown sugar
  • Dash of cinnamon
  • ½ cup (1 stick) margarine, room temperature
  • 1 (16-ounce) bag frozen strawberries, thawed
  • 1 (16-ounce) bag frozen rhubarb, thawed
  • ½ cup sugar
  • 3 tablespoons cornstarch
  • 4 tablespoons raspberry jam
  • 1 teaspoon lemon juice
Ice Cream:
  • 3 egg whites
  • ½ cup sugar
  • 8 ounces non-dairy whipped topping
  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. Combine pecans, flour, sugars, cinnamon, and margarine in a bowl and crumble by hand. Spread on prepared baking sheet and bake for 18 minutes. Let cool and break apart.
  3. Meanwhile, line a 10-inch springform pan with parchment paper. Spread about 1½ cups of crumble (about ⅓ of the total crumble) on the bottom of the springform to form the crust. Reserve remainder for top.
  4. Make sure rhubarb and strawberries are fully defrosted and drain (you don’t have to drain it completely, just a bit is fine). Place fruit in a 9- x 13-inch pan. Add sugar, cornstarch, raspberry jam, and lemon juice and toss to combine. Bake, uncovered, for 30 minutes. Let cool.
  5. Remove fruit to a colander and drain most of the juice out (about ½ cup). Blend and set aside. 6. In the bowl of an electric mixer, beat eggs until foamy. Slowly add sugar and beat until stiff peaks form. Remove from bowl and set aside (you don’t need to wash the bowl in between). Add whipped topping to the bowl and beat until stiff. On the lowest mixer setting, gradually add back in stiff whites and blended fruit. Pour over crust. Top with remaining crumbs. Freeze.
You can use about half of a half-gallon vanilla ice cream. You could add more ice cream to stretch the recipe further.
Recipe by Between Carpools at