A Taste of Sunshine and Tartness: Ready Crust Chilled Rhubarb Strawberry Pie

Ah, rhubarb. That vibrant, ruby-red stalk that heralds the arrival of warmer days and signals the start of pie season. There’s something undeniably nostalgic about its unique, bracing tartness, especially when it’s paired with the sweet perfume of ripe strawberries. This particular recipe, featuring a convenient ready-made crust, has always been my go-to when a craving strikes and time is of the essence. It’s the kind of dessert that feels both celebratory and comforting, bringing back memories of sun-drenched afternoons and the simple joy of a perfectly chilled, fruit-filled pie. It reminds me that delicious, homemade desserts don’t always require hours of labor; sometimes, a little cleverness and quality ingredients are all you need.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 5 minutes (for the filling preparation)
• Total Time: 4 hours and 25 minutes (including chilling)
• Servings: 8
• Yield: 1 pie
• Dietary Type: Vegetarian (can be made vegan with dairy-free whipped topping)

Ingredients

This recipe celebrates the classic pairing of rhubarb and strawberry, enhanced by a hint of citrus and a wonderfully easy preparation thanks to the ready-made crust.

• For the Filling:
  • 1/2 cup water, divided
  • 1/4 cup cornstarch
  • 3 cups sliced fresh rhubarb
  • 2/3 cup sugar
  • 1 teaspoon grated orange peel (from about 1/2 an orange)
  • 3 1/2 cups halved fresh strawberries
• For Assembly:
  • 1 Keebler Ready Crust Reduced Fat Graham Cracker Crust
  • 1 cup frozen fat-free non-dairy whipped topping, thawed (such as Cool Whip Free or similar)

Ingredient Notes:

• Rhubarb: Ensure your rhubarb is fresh and firm for the best flavor and texture. If you can’t find fresh, frozen rhubarb can be used, but you might need to adjust the cooking time slightly.
• Strawberries: Ripe, sweet strawberries are key to balancing the tartness of the rhubarb. If your strawberries aren’t particularly sweet, you might consider adding an extra tablespoon of sugar to the filling.
• Orange Peel: The orange peel adds a bright, fragrant note that complements both fruits beautifully. Use a microplane or a fine grater for the best zest.
• Whipped Topping: The thawed non-dairy whipped topping provides a light, creamy contrast to the fruit filling. Make sure it’s fully thawed but not melted before using.

Equipment Needed

• Small bowl
• Medium saucepan
• Measuring cups and spoons
• Whisk
• Spatula or spoon
• Plastic wrap
• Serving platter or pie plate

Instructions

This chilled pie comes together with a surprisingly simple cooked filling that’s then poured into a ready-made crust. The magic truly happens as it chills, allowing the flavors to meld and the filling to set into a delightful, spoonable consistency.

1. In a small bowl, stir together 1/4 cup of the water and the cornstarch. Set aside. This slurry will act as our thickening agent.
2. In a large saucepan, combine the remaining 1/4 cup water, the sliced fresh rhubarb, the sugar, and the grated orange peel.
3. Cook, covered, over medium-high heat until the mixture begins to simmer.
4. Remove the cover. Simmer, uncovered, for about 5 minutes, stirring occasionally, until the rhubarb is very tender. You want the rhubarb to break down considerably.
5. Stir the cornstarch mixture thoroughly to ensure it’s well combined.
6. Gradually add the cornstarch mixture to the simmering rhubarb mixture, stirring constantly.
7. Continue to cook and stir over medium heat until the mixture thickens and comes to a boil. Allow it to boil for about 1 minute while stirring to fully activate the cornstarch.
8. Remove the saucepan from the heat.
9. Gently stir in the halved fresh strawberries. Be careful not to over-stir, as you want the strawberries to retain some of their shape.
10. Spoon the rhubarb-strawberry mixture into the Keebler Ready Crust Reduced Fat Graham Cracker Crust. Ensure the filling is evenly distributed.
11. Cover the surface of the pie directly with plastic wrap. This helps prevent a skin from forming on the filling as it chills.
12. Refrigerate the pie for at least 4 hours. This chilling time is crucial for the pie to set properly and for the flavors to develop.
13. When ready to serve, remove the plastic wrap.
14. Serve the chilled pie topped with the thawed fat-free non-dairy whipped topping.

Expert Tips & Tricks

• Rhubarb Texture: For a smoother filling, you can cook the rhubarb slightly longer in step 4, until it’s almost completely dissolved. For a chunkier texture, reduce the simmering time slightly.
• Sweetness Adjustment: Taste a bit of the cooked rhubarb mixture before adding the strawberries. If it’s too tart for your liking, you can stir in an additional tablespoon or two of sugar.
• Preventing a Soggy Bottom: While this pie is meant to be chilled and the crust is pre-baked, ensuring the filling isn’t overly liquid before spooning into the crust is key. The cornstarch mixture should be thick and glossy.
• Make-Ahead Magic: This pie is a make-ahead dream. Prepare it the day before you plan to serve it. The chilling time is essential for optimal flavor and texture.
• Presentation Perfection: For a slightly more elegant presentation, pipe the whipped topping onto the chilled pie using a pastry bag and star tip, or simply swirl it artfully with a spoon. A few fresh mint leaves or extra strawberry slices can also add a beautiful finishing touch.

Serving & Storage Suggestions

This Ready Crust Chilled Rhubarb Strawberry Pie is best served cold, straight from the refrigerator. The cool, refreshing filling is a perfect counterpoint to the sweet creaminess of the whipped topping. It’s a wonderful dessert for picnics, potlucks, or a light ending to a summer meal.

Storage:
Leftovers should be covered tightly and stored in the refrigerator. The pie will keep well in the refrigerator for 2 to 3 days. Due to the cooked fruit filling and the graham cracker crust, it is not recommended for freezing.

Nutritional Information

Here’s an approximate nutritional breakdown for one serving of this delicious pie. Please note that these values are estimates and can vary based on the specific brands of ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	109.8 kcal
Calories from Fat	2 g	2%
Total Fat	0.3 g	0%
Saturated Fat	0 g	0%
Cholesterol	0 mg	0%
Sodium	3.1 mg	0%
Total Carbohydrate	27.3 g	9%
Dietary Fiber	2.1 g	8%
Sugars	20.1 g	80%
Protein	0.8 g	1%

Variations & Substitutions

While this recipe is wonderfully straightforward, here are a few ideas to customize it:

• Crust Swap: If you prefer, you can use a regular graham cracker crust, a vanilla wafer crust, or even a pre-baked pastry crust. Just ensure it’s cooled before filling.
• Citrus Zing: Experiment with different citrus zests. Lemon zest can provide a brighter, more assertive citrus note, while lime zest offers a subtle floral aroma.
• Spice it Up: A pinch of ground cinnamon or a whisper of ground ginger added to the rhubarb mixture can lend a warm, comforting depth.
• Berry Bonanza: While rhubarb and strawberry are a classic, feel free to experiment with other berries. Raspberries or blueberries can be added alongside or in place of some of the strawberries for a different flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I make this pie ahead of time?
A: Absolutely! This pie is ideal for making ahead as it needs at least 4 hours to chill and set properly. It’s best served within 2-3 days of preparation.

Q: My rhubarb is very stringy, how can I avoid this?
A: When preparing your rhubarb, trim off any tough outer strings by peeling them away, similar to how you might peel celery. This will ensure a more tender filling.

Q: Can I use frozen rhubarb instead of fresh?
A: Yes, you can use frozen rhubarb. Thaw it first and drain any excess liquid. You may need to cook it slightly longer to achieve the desired tenderness.

Q: What if I don’t have cornstarch?
A: You can substitute cornstarch with an equal amount of tapioca starch or arrowroot powder for thickening.

Q: Is this pie suitable for a vegan diet?
A: The pie crust and fruit filling are typically vegan. Ensure you use a fat-free non-dairy whipped topping as specified in the ingredients for a fully vegan dessert.

Final Thoughts

This Ready Crust Chilled Rhubarb Strawberry Pie is a testament to the beauty of simplicity and the power of seasonal produce. It’s a dessert that delivers maximum flavor with minimal fuss, making it a perfect choice for busy home cooks or anyone looking for a quick yet impressive treat. The bright, tangy rhubarb combined with the sweet strawberries, all nestled in a crisp graham cracker crust and topped with cool whipped cream, creates a symphony of textures and tastes that is utterly delightful. I encourage you to whip up this pie the next time you’re yearning for a taste of spring and summer – you won’t be disappointed. It pairs wonderfully with a light, crisp white wine or a refreshing glass of iced tea. Happy baking (or in this case, chilling)!