Sure, this is a classic summer dessert, but frozen rhubarb is equally as delicious as fresh, enabling you to enjoy this perfect pairing year-round.

Prep Time: 20 minutes, plus marinating time cook time: 35 to 45 minutes, servings: 1 9-inch pie
Ingredients
1 (9-inch) unbaked store-bought or premade single piecrust
1 cup sugar, plus more for sprinkling
1/4 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
3 cups fresh strawberries, hulled and halved
3 cups thawed frozen rhubarb, cut into 1-inch pieces
2 tablespoons butter, cut into small pieces
Heavy cream for brushing
Directions
1. Preheat oven to 375F. In a large bowl, combine 1 cup of the sugar, flour, salt, cinnamon and cloves and mix thoroughly. Add strawberries and rhubarb; toss gently until well combined. Let stand 15 minutes, then toss again and spoon into a nonstick deep-dish pie plate. Dot the filling with the butter.
2. On a lightly floured work surface, roll out piecrust dough to a 12-inch square, about 1/8 inch thick. Using a knife or pastry wheel, cut into 3/4- to 1-inch-wide strips. Weave strips into a lattice pattern on top of filling. Trim and crimp ends. Brush lattice top with cream and sprinkle lightly with sugar.
3. Bake until pastry is golden and rhubarb tender, 35 to 45 minutes. Let cool completely on a wire rack. Spoon into deep bowls to serve.
Excerpted from Sweety Pies: An Uncommon Collection of Womanish Observations with Pie, by Patty Pinner, published by Taunton Press, copyright © 2007.

Prep Time: 20 minutes, plus marinating time, cook time: 35 to 45 minutes, servings: 1 9-inch pie

Ingredients

1 (9-inch) unbaked store-bought or premade single piecrust

1 cup sugar, plus more for sprinkling

1/4 cup all-purpose flour

1/8 teaspoon salt

1/8 teaspoon ground cinnamon

1/8 teaspoon ground cloves

3 cups fresh strawberries, hulled and halved

3 cups thawed frozen rhubarb, cut into 1-inch pieces

2 tablespoons butter, cut into small pieces

Heavy cream for brushing

Directions

1. Preheat oven to 375F. In a large bowl, combine 1 cup of the sugar, flour, salt, cinnamon and cloves and mix thoroughly. Add strawberries and rhubarb; toss gently until well combined. Let stand 15 minutes, then toss again and spoon into a nonstick deep-dish pie plate. Dot the filling with the butter.

2. On a lightly floured work surface, roll out piecrust dough to a 12-inch square, about 1/8 inch thick. Using a knife or pastry wheel, cut into 3/4- to 1-inch-wide strips. Weave strips into a lattice pattern on top of filling. Trim and crimp ends. Brush lattice top with cream and sprinkle lightly with sugar.

3. Bake until pastry is golden and rhubarb tender, 35 to 45 minutes. Let cool completely on a wire rack. Spoon into deep bowls to serve.

Excerpted from Sweety Pies: An Uncommon Collection of Womanish Observations with Pie, by Patty Pinner, published by Taunton Press, copyright © 2007.