Question about frozen rhubarb

On Fri 28 Oct 2005 04:38:39p, wrote in rec.food.cooking:

Quoted message said:

Not a big pie maker but I have some frozen rhubard. Do I need to thaw
it out before putting it in a pie before it hits the oven? Thanks.

Well, several comments on that. You don't really have to thaw it, although
you will probably have to adjust the baking time. Be prepared to shield the
crust from over-browning. The filling should be bubbling a bit when it's
done. When I've bought frozen rhubarb, I've found that the pieces were too
big for my liking. I let it partially thaw and then cut it in thinner slices
before mixing the filling.

HTH

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

Quoted message said:

Not a big pie maker but I have some frozen rhubard. Do I need to thaw
it out before putting it in a pie before it hits the oven? Thanks.

I'd thaw it in a colander or sieve because it will give off
a large amount of water as it thaws. You don't want all that
water in your pie!

gloria p

Quoted message said:

Not a big pie maker but I have some frozen rhubard. Do I need to thaw
it out before putting it in a pie before it hits the oven? Thanks.

Not sure if you have a good recipe for the pie or not. If not, here is
the one that I use. It's fabulous, and you can add strawberries if
desired.

* Exported from MasterCook *

Sour Cream Rhubarb Pie

Recipe By 😄amsel
Serving Size : 0 Preparation Time :0:00
Categories : pies-crusts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 9 inch pie shell
1 rhubarb - to fill shell -- 1/4-inch pieces
1 cup sour cream
1 cup sugar
1 large egg
2 egg yolks
2 tablespoons flour
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon nutmeg
1 pint strawberries -- unsweetened

1. Fill 9-inch pie crust with rhubarb (and strawberries if desired).
2. Combine remaining ingredients and pour over fruit.
3. Bake 40-50 minutes; top with Meringue, and bake for additional 10
minutes.

Note: This will make a 10-inch pie, if the rhubarb is cut fine.

Source:
"Pat Zastera (Damsel's Mom)"

- - - - - - - - - - - - - - - - - -
-

"Puester" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

Not a big pie maker but I have some frozen rhubard. Do I need to
thaw
it out before putting it in a pie before it hits the oven? Thanks.

I'd thaw it in a colander or sieve because it will give off
a large amount of water as it thaws. You don't want all that
water in your pie!

I freeze the rhubarb I grow myself so I can't comment on commercially
frozen rhubarb, but I wouldn't put mine in a colander. The liquid
coming off it is not water but juice. I put mine in a pan and cook it
down a bit.

"Ophelia" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I freeze the rhubarb I grow myself so I can't comment on commercially
frozen rhubarb, but I wouldn't put mine in a colander. The liquid coming
off it is not water but juice. I put mine in a pan and cook it down a
bit.

Hey Ophelia.

I've heard of that technique before. (From the pastry bible?) AIR, you can
sugar the fruit and then let it drain in a strainer into a bowl. Cook down
the sugary liquid and your pie will cook faster, be less soupy, the fruit
won't turn to mush, and the bottom crust will thank you. (Sounds a little
like Wayne's trick with pumpkin pie that I'd also like to try sometime.)

Pablo
(Who's thinking about the frozen rhubarb in his freezer.)

"pablo" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Ophelia" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I freeze the rhubarb I grow myself so I can't comment on commercially
frozen rhubarb, but I wouldn't put mine in a colander. The liquid
coming off it is not water but juice. I put mine in a pan and cook
it down a bit.

Hey Ophelia.

I've heard of that technique before. (From the pastry bible?) AIR,
you can sugar the fruit and then let it drain in a strainer into a
bowl. Cook down the sugary liquid and your pie will cook faster, be
less soupy, the fruit won't turn to mush, and the bottom crust will
thank you. (Sounds a little like Wayne's trick with pumpkin pie that
I'd also like to try sometime.)

Pablo
(Who's thinking about the frozen rhubarb in his freezer.)

Thanks Pablo🙂) sounds like a good idea🙂

Quoted message said: