Reviewed: Jul. 22, 2009

This pie is really good. I'm not entirely fond of mulberries, but still really enjoyed the pie. I think raspberries would also work well with this recipe! Thanks so much for sharing Bev T.

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2 users found this review helpful

Reviewer:

Ethan's Mom

Reviewed: Jun. 2, 2009

I just can't say enough about this pie! I made it tonight as dessert for dinner with friends and it was AMAZING! Easily the best pie I've ever had, and my family loves pie. It was just the right combination of tangy and sweet, and my friends raved about it. I think this will be a regular on the menu as long as I can get hold of mulberries and rhubarb. I did tweak it slightly. I used 2.5 cups of mulberries and about 4 cups of diced rhubarb (had a lot on hand), only 3/4 cup of brown sugar and about 1/3 cup of whole wheat flour to the filling. I let it sit for about 3 hours before filling and baking the pie. I used store bough crusts this time, but it still turned out amazing. I would gladly recommend this recipe and will be making it throughout the season! Thanks so much!

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8 users found this review helpful

Reviewer:

shellymayo

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

Living In: Chapel Hill, North Carolina, USA

Reviewed: Jun. 24, 2008

YUMMY!! This is the best pie that I have ever made. I increased the berries and rhubarb by 1/2 cup. I used 1/2 c. sugar and 1/2 c. splenda. It was plenty sweet. I also heaped the 1/4 c flour to make sure it wasn't runny with the additional fruit. This is now a family favorite!! If you love a slightly sweet/slightly tart pie, this is the one to try.

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5 users found this review helpful

Reviewer:

DebbyV

Cooking Level: Intermediate

Home Town: Edinburg, Illinois, USA

Living In: Decatur, Illinois, USA

Reviewed: Jun. 18, 2008

Very, very good! I wish I had taken a photo! We had an abundance of mulberries and this was an excellent way to use them up. We paired it with a flaky whole wheat crust and ate it hot out of the oven. I bet it would be scrumptious with some vanilla ice cream!

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Reviewer:

JENNEBURCH

Cooking Level: Intermediate

Reviewed: Jun. 30, 2007

We picked a lot of mulberries at a friend's house, but none of us really liked them too much. I thought putting them in a pie with something else would help, so I tried this. It is outstanding! It tastes like neither mulberries or rhubarb, and we loved it. Dicing the rhubarb is a great improvement over cutting it in big chunks the way people seem to do with strawberry rhubarb pie. I did cut the sugar back to 3/4 c because 1 1/2 c seemed like too much for four cups of fruit. I also added a few dashes of salt. Be prepared to spend a long time removing stems from your mulberries! I wasn't sure if it would be worthwhile, but this is probably the best pie I have ever made.

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21 users found this review helpful

Reviewer:

SMLFISH

Reviewed: Jul. 15, 2006

This far surpassed what I was expecting. It makes the purple fingers from picking and nipping worthwhile. The combination of rhubarb and Mulberries creates the best flavor! I freeze a pie's worth in a freezer bag and grab one out of the freezer and let it thaw in the fridge throughout the winter. All you need then in to pour it in a crust and bake away! Pure Heaven!

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4 users found this review helpful

Reviewer:

Chickey

Reviewed: Jun. 19, 2006

Thanks to the wonders of nature, a mulberry tree has grown on our property with this being the first year with fruit. Since my husband loves rhubarb pie I thought this would be a good recipe to try. I took it to a dinner at our neighbors and everyone loved the taste and the beautiful color. Next time I make it I may add more rhubarb to make it a bit more tart.

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Reviewer:

Edna

Cooking Level: Intermediate

Home Town: Marathon, Wisconsin, USA

Living In: Saint Paul, Minnesota, USA

Reviewed: Jun. 19, 2006

If I could give 6 stars I would...fantastic tasting pie. I did increase the mulberries and the rhubarb by a 1/2 cup (had extra) and I added 3tbsp. of instant tapioca. The pie wasn't runny at all. Ab Fab!

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5 users found this review helpful

Reviewer:

corinne

Reviewed: Jun. 12, 2006

Good pie! However, on the ingredients list, you list only a "single" crust. Then it says to add a top crust. The ingredients list should state 2 crusts. I had enough pie dough for one crust, so I got the whole thing together and then discovered I needed another crust. Disappointing. But the flavor was excellent.

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11 users found this review helpful

Reviewer:

Mimi

Cooking Level: Intermediate

Home Town: Hastings, Nebraska, USA

Reviewed: Jun. 20, 2004

Outstanding! We got rhubarb from neighbors on one side and a white mulberry in our other neighbor's yard. I don't know the first thing about rhubarb, so on a whim, I Googled "mulberry rhubarb" and whaddya know? I had my doubts about this recipe but thought what the heck, the fruit is free, give it a try. The result dramatically exceeded my expectations. The bland mulberry sweetness perfectly balances the ultratart rhubarb; proportions of both are just right. (Threw in a few leftover blueberries too, to no ill effect). It was so good, I'm going to ask the neighbor if I can pick more of her mulberries.

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4 users found this review helpful