You’ve probably heard of the classic strawberry rhubarb pie ... use. To freeze, spread the slices in a single layer onto a ...

I have used rhubarb ... frozen raspberries or some of those home preserves you made at the end of summer. I often throw in feijoas with the apples for a taste sensation. Remember, when using ...

Mary Berry's rhubarb ... edge using a sharp knife. Using two fingers and thumb, crimp the edges to make a neat design. Using a small sharp knife, make a steam hole in the top of the pie.

Wrapped tightly, dough can be refrigerated for three days or frozen for one month. Roll out to fit the bottom of the rectangle pan, just to the edges, not over. Use ... pie shell, with most or all of ...

It is so named because it is prepared by "dumping" ingredients (typically canned fruit or pie filling ... If you're using frozen rhubarb or other fruit, be sure to thaw it first.