Ever had a ginger rhubarb pie? This incredibly easy old fashioned rhubarb pie recipe is the stuff of sweet summertime desserts!
We’ve made it even easier by using a pre-made crust and an optional crumble topping. It’s perfect for potlucks, picnics, or just as a surprise for the family!
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This rhubarb pie filling has a surprise addition of candied ginger for a slightly spicy bite against the sweet taste of rhubarb. The best rhubarb pie is a fresh one, and it’s even better served with ice cream or whipped cream!
What is Rhubarb Pie?
Rhubarb pie is one of those pies that bring back memories of church picnics, summer parties, and family gatherings. The base for an old fashioned rhubarb pie is a pastry crust. Rhubarb is very tart and sugar, or another sweetener, is needed along with a thickener for the fruit, which releases some amazing juices as it cooks! Add a simple crumble topping for a special treat. A rhubarb crumble pie is full of flavor, colorful, and it’s the clear winner on any dessert table!
What Does Rhubarb Pie Taste Like?
It is sweet and tart, but the addition of candied ginger gives it some crunchy zing. And adding a crumble gives it the perfect crispy topping!
How to Prepare Rhubarb for Pie
Prepping rhubarb for pie is easy, and it takes just a few simple tips.
- Remove any leaves and small offshoots from each stalk.
- Rinse stalks of rhubarb under cold water and pat dry with a paper towel.
- Cut stalks about 2 inches from the bottom and discard the ends.
- Some cooks peel the strings off the rhubarb (like celery) but it’s not necessary.
How To Cut Rhubarb for Pie
The perfect size is bit size or smaller, I prefer to cut the stalks of rhubarb in small ¼ inch pieces.
Make sure pieces are uniform in size so that they cook evenly in the pie. Smaller pieces, as in this pie, will cook a little quicker than larger pieces.
Can You Make Rhubarb Pie with Frozen Rhubarb?
It’s easy to use frozen rhubarb in this ginger rhubarb pie. First, allow it to thaw, then drain, and follow the original recipe.
Do You Precook Rhubarb for Pie?
There’s no need to precook the rhubarb for this recipe because the pieces of rhubarb are cut so small.
Precooking rhubarb is good for smoothies or to add to a bread or muffin mix, but it’s not necessary here. It’s even okay to add whatever your favorite berry is, too! Strawberry Rhubarb Pie anyone?
Where to Buy Candied Ginger
Candied ginger, also known as crystallized ginger, is fairly easy to find, oftentimes it will be in the bulk section of your local market or in the candy section, and of course, at Amazon. But it’s easy to make it yourself too!
Slice peeled ginger root into ⅛ inch slices (using a mandoline is best for uniform slices).
Boil in equal parts water and sugar (1:1 ratio) for about 15 minutes or until the ginger is tender.
Remove the ginger with a slotted spoon and drain.
Toss the ginger in sugar and set it on a plate to dry.
Tip: Save the delicious ginger-flavored water in ice cubes to sweeten iced tea or add to a cocktail!
Tip: If you can’t find or make candied ginger, replace it with 1 teaspoon ground ginger and 2 ½ Tablespoons sugar (total 5 Tablespoons white sugar). The texture and taste will change, but it’ll still be great!
How to Make Rhubarb Pie
Making homemade rhubarb pie is simple! Here’s a quick overview to give you the basic idea!
- Preheat the oven and prepare the pie crust. Keep the crust chilled in the refrigerator.
- Chop ginger (using a food processor or sharp knife) and add to the brown sugar in a large bowl.
- Add remaining ingredients to the bowl and mix (per recipe below).
- Place filling in chilled crust, scrape out the bowl, and pour any crumbs over the top.
- Bake, cool, and serve!
No Rhubarb? No problem! Try these other fruits: strawberry, apple, blueberry, raspberry, cherry, or peach! All of these flavors would be amazing in a pie with the candied ginger, and even mixed with rhubarb if you’re short on rhubarb!
It’s easy to bake pies from scratch with this super versatile recipe! Or, if a pie isn’t on the menu, try using that fresh garden rhubarb for a rhubarb galette, raspberry rhubarb crisp, rhubarb muffins, or even some tasty rhubarb snack bars! (Clearly, rhubarb is a thing for me!)
How Long to Bake Rhubarb Pie
Bake between 65 and 75 minutes or until the rhubarb is fully cooked and the pie is bubbly. Test for doneness by piercing the rhubarb with a fork or knife and it is tender and cooked through. Remove from the oven and let it cool completely before serving so the pie can set.
For a quick and easy crumb topping, blend 1 ½ Tablespoons melted butter, 3 Tablespoons brown sugar, and 3 Tablespoons flour until it resembles small crumbs. Sprinkle over pie before baking.
Can I Freeze Rhubarb Pie Filling?
It’s easy to freeze rhubarb pie filling! Just scoop into zippered bags and label them with the date. Rhubarb pie filling should stay tasty up to 4 weeks in the freezer.
Freezing after baking can be problematic because the crust can get soft and mushy once it thaws.
If you’d like to freeze the whole pie, freezing rhubarb pie is best done before baking. Prepare the pie and freeze before baking. Defrost overnight and bake as directed. It may take a few minutes longer to bake if it is cold. This pie may lose a little bit of its texture with freezing, but it will taste just as amazing!
Ginger Rhubarb Pie
- 1 prepared pie crust 9”, chilled, unbaked
- ½ cup candied ginger
- 2 ½ Tablespoons sugar
- 6 cups fresh rhubarb cut into slices about ¼” thick (about 6-9 stalks)
- ½ cup dark brown sugar or light
- 7 ½ Tablespoons flour
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
- Preheat oven to 350°F.
- Add candied ginger and 2 ½ tablespoons sugar to a (mini) food processor and pulse until ginger is finely ground, or finely chop with a sharp knife.
- In a large bowl, add rhubarb, ginger sugar mixture, brown sugar, flour, cinnamon, and salt. Mix well.
- Carefully add rhubarb mixture to chilled pie crust, scraping all of the sugar mixture from the bowl and sprinkling over top. (Add crumble if desired.)
- Bake pie for 65-75 minutes, or until rhubarb is tender when pierced with a fork and pie is bubbling.
- Cool completely before serving to allow pie to set. Serve with ice cream.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Very slightly adapted from Jillian Harris