Reviewed: May 22, 2012

Good recipe! Made it for my husband and mother-in-law who had never had rhubarb pie before, and it was a success. Very easy. This is actually the "Favorite Strawberry Rhubarb Pie" recipe on the back of the instant tapioca box I bought. However, the other recipe calls for 1 cup less of each fruit (I still used 3 c strawberries but had only 2c rhubarb anyway) with the same amount of tapioca, so if you use all 6 cups of fruit as called for here, it might be too much filling and may be somewhat less congealed. 5c fruit total seemed to be a perfect amount for my pie.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Carlie

Cooking Level: Intermediate

Home Town: Limington, Maine, USA

Living In: Gorham, Maine, USA

Reviewed: May 7, 2012

Super good! Be sure to gauge the sweetness of the strawberries, and cut back on the sugar if needed. My strawberries were very sweet- so the pie came out a little TOO sweet. Also, maybe a little more tapioca next round to set the hold a little more. Otherwise- yum yum yum.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

lacedog

Reviewed: May 6, 2012

Great pie, great flavor with an ideal balance of rhubarb and strawberries. I also loved that it wasn't complicated by unnecessary, even distracting, spices. Still, after making this I found that a) it could have used 1-2 T. more tapioca and b) I prefer using flour in my strawberry-rhubarb pies. For the crust, I used the beautiful "Perfect Pie Crust II," also from this site.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

naples34102

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Apr. 9, 2012

On of the best pies o have ever made

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

emma3308

Reviewed: Mar. 11, 2012

Strange, I didn't like this recipe at all. It was too runny and way too sweet. I won't be using this one again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Mz Molly

Cooking Level: Expert

Reviewed: Jan. 25, 2012

Chelsea, this pie is absolutely delicious. My husband said the best pie he had eaten. I have baked four so far, in the last month. My question is, if I set it on a cookie sheet in the glass pie plate, it seems the bottom crust does not get as done as it should. I did try the oven liner on the bottom rack under the pie. Any suggestions. Thanks for the recipe. It is a winner.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Sue

Reviewed: Aug. 4, 2011

Wow, this pie was the best pie that I have ever made. I highly recommend this. Thank you for sharing this delicious recipe.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Hope

Reviewed: Jul. 18, 2011

I used this recipe to make my first strawberry rhubarb pies and they turned out wonderful. I took both pies to separate events and everyone raved about them. Will definitely save this recipe to use again. Easy and excellent results.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

thereadywriter

Reviewed: Jul. 13, 2011

This was delicious! The viscosity was perfect for me: just a little runnier than usual, with a vibrant blend of colors. The pie held together well, and the proportions were perfect--no boiling over.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

yasureyoubetcha

Reviewed: Jul. 12, 2011

Very solid recipe! Bright flavor especially with my vodka pie crust (Thanks to Cook's Illustrated!). I did pre-cook 3/4 of the filling with the tapioca to help off-set the "runny" quality that many have mentioned about this pie. It helped greatly.

Was this review helpful? [ YES ]
4 users found this review helpful