Reviewed: Oct. 3, 2011

I LOVE strawberry/rhubarb pie. This just had that little hint of orange flavor that was wonderful! I did make this by using thawed strawberries and thawed rhubarb from this year. It was perfectl! Probably would be even better with fresh fruit and we shall see in the spring. Great Job!

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Reviewer:

babs2574

Cooking Level: Intermediate

Home Town: Two Harbors, Minnesota, USA

Living In: Anoka, Minnesota, USA

Reviewed: Jul. 27, 2011

I thought this was a 4, my husband thought it was a 5 (because strawberry rhubarb pie is one of his top two favorites). I used frozen rhubarb from a neighbors garden, thawed, and drained. My pie was not runny at all. Next time, I'd like to try an even amount of strawberries and rhubarb. I found myself picking through the rhubarb searching for strawberries. Will probably try again with this change.

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Reviewer:

pastormaya

Living In: Kenai, Alaska, USA

Reviewed: Jul. 10, 2011

YUM! This pie is wonderful, loved the orange. I added more tapioca because other reviews said it was a little runny but I think I added too much :) Oh well, it was still great!

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Reviewer:

lillmuffin

Cooking Level: Expert

Reviewed: Jul. 3, 2011

Decided to try this recipe because I am attending a 4th of July BBQ. Followed recipe exactly and it turned out awesome. I made two pies one for after dinner tonight and one for tomorrow. Thank you will use recipe again!

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Reviewer:

ANNETTE1990

Cooking Level: Expert

Reviewed: Jun. 7, 2011

My first time making a strawberry/rhubarb pie - it tasted just like my grandma's did! I did find it a bit runny... maybe it needs a little more tapioca? I also used Mom's Pie Crust as another reviewer recommended... This is now my favorite pie crust recipe!

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Reviewer:

Brenda

Reviewed: May 27, 2011

YUM!!!!added a few apples, because I didn't have enough rhubarb... first time using 'tapioca' it's great! bestest pie evah!

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Reviewer:

dayoshali

Reviewed: May 25, 2011

This worked out really well. I didn't exactly have all the ingredients, and subbed 1/4 cup tapioca starch for tapioca, added 1/4 frozen concentrate OJ for fresh stuff, and 1/4 cup candied orange peel for grated peel. Turned out wonderfully. I baked it in "Mom's Pie Crust Recipe" at 350 degrees for 60 minutes.

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Reviewer:

deathfuntaxes

Reviewed: May 22, 2011

This pie was fantastic. I was sceptical about what exactly the orange would add to this pie, but it was very very good and an interesting twist on a classic. I had regular tapioca as opposed to instant so I soaked it for 30 minutes in water, then drained it before adding it to the filling. Worked great-pie was nicely setup.

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