We Found the Best Fruit Pie You’ll Enjoy All Summer: Frozen Strawberry Rhubarb Crumble Pie

Because what could be better in summer than a strawberry rhubarb pie that’s…frozen?

I’m a huge fan of strawberry rhubarb pie. I like all the versions out there. I like it hot, I like it at room temperature (I like a slice, I like a dice—Okay, you know what I’m getting at). One day, I thought to myself that we should really have a frozen version. I knew it was meant to be when a few days later, I spoke to my cousin Toby and she told me she makes a great apple crumble. I stole the crumble part and, as they say: The rest is history! It does take some time to make, but you can do some parts one day and continue the rest the next day.

Frozen Strawberry Rhubarb Crumble Pie

 

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Serves: serves 8

Ingredients

Crumble:

• 1 cup chopped pecans
• ¾ cup flour
• ½ cup sugar
• ⅓ cup brown sugar
• Dash of cinnamon
• ½ cup (1 stick) margarine, room temperature

Fruit:

• 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

Instructions

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.

Notes

You can use about half of a half-gallon vanilla ice cream. You could add more ice cream to stretch the recipe further.

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