Yum! This looked gorgeous with a lattice crust, and tasted heavenly both warm and chilled. It's even better after a day or two in the fridge!

Reviewed On: May 16, 2009

It turned out to be strawberry-rhubarb soup, but so delicious that nobody cared. I could only find .5 pounds of rhubarb at the store, so I made up the extra with a package of blackberries. Added two tablespoons of cornstarch, as recommended by other reviewers, but still the pie didn't set. Also, about twice as much crumb topping as even an oatmeal'n'sugar fiend like me could have required. Next time, I'll halve it. I suspect the layer of crumb topping on top was so thick that it increased the pie's cooking time, which accounts for some of the soupiness. I'll definitely be making this again to experiment!

Reviewed On: May 9, 2009

Wonderful recipe. I served this in a sugar-rimmed martini glass and added a few muddled raspberries to the recipe. Delicious.

Reviewed On: Dec. 12, 2007