Recipe by Chef Dunask
"E.Z. to make pie. Can be made from store bought ready made pie crust."
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pastry for a 9 inch double crust pie
fresh rhubarb, cut into 1 inch pieces
2 (8 ounce) cans
pineapple chunks, drained
1 1/8 cups
For those who had trouble with the tapioca not blending well, using flour instead is the answer. I mixed 1/3 cup flour into the sugar (of which I replaced half with Splenda) and mixed into the fruit. The result is a never-fail, smooth, lightly firm filling when baked. I used one 20 oz can of Dole crushed pineapple. Because rhubarb is out of season, I was forced to resort to the Publix frozen variety. It's less tart than fresh, so I also pepped up the tartness quotient with 1 Tb fresh lemon juice and the grated rind of one lemon. Added a dash each of cinnamon and mace. An unconventional combination (my daughter called it weird, but that was before she tasted it!) but it works - quite well!
This didn't work so well for me. If I make it again, it will be with MAJOR modifications. The tapioca was hard, and it didn't really thicken. I would also use pineapple tidbits or crushed pineapple instead of the chunks, so that the texture is a little closer to the texture of the rhubarb, which dissolves quite a bit when baked. Overall, the flavor was ok, it was just the texture (and the hard bits of tapioca) that we didn't like.
The pineapple rhubarb combination is a perfect sweet-- tart blend. It was also very easy to make ,even with homemade pie crust. Because I like pies with texture, I did not mind chunks of pineapple, but for someone who does, pinapple tidbits instead of chunks would be a good compromise. Great with vanilla ice cream.
. . . Just a thought: Could the reason why some cooks are having trouble with the tapioca not dissolving be that they need to use the INSTANT tapioca instead of the regular??
I really liked this, it was quick and easy to prepare. I love rhubarb, and bought it and the pineapple frozen. It was my first experience with tapioca, and I was pleasantly suprised with the results. Keep 'em coming Chef Dunask!
The flavor combination is really good! Rhubarb still powers over pineapple, but you get this random sweet bite of the pineapple and it livens up the sauce. Note: 4 cups equal about a pound. Also- replace 1/3 cup flour for the tapioca and don't completely drain the pineapple-- you end up with a perfect consistency and sweetly flavored sauce.
I read this review and ended up making it exactly as the recipe called for - I used Minute tapioca. The pie was excellent! My husband and his friends love it. Thanks.
This is a fabulous dessert! My guests absolutely loved it. I made the recipe exactly - I thought about adding cinnamon but decided not to. The pie does not need any flavoring because the rhubarb and pineapple flavors are wonderful on their own. This recipe is a keeper!
I never had the courage to eat rhubarb, but I have a bunch growing in my garden and had to make something with it. I made this pie and for the first time I was really impressed. The pineapple was the perfect contrast and gave enough sweetness. I made it for mother's day and it was a big hit with everyone.
* Percent Daily Values are based on a 2,000 calorie diet.
Pineapple Rhubarb Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 136
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