Reviewed: Sep. 16, 2009

Just OK. I wouldn't make it again!

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KATEE56

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Reviewed: Jul. 22, 2009

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.

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Barb

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Reviewed: May 22, 2009

Just a great recipe as is. Simple and tasty and different.

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Gracehatter

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

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Reviewed: May 21, 2009

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.

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Magra2000

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Reviewed: May 10, 2009

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.

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Amy

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Reviewed: Nov. 21, 2008

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!

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Baricat

Cooking Level: Professional

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Reviewed: Jul. 9, 2007

Really great flavor! My family liked it, but I could definitely feel hard chunks of tapioca. I even baked it for an additional 10 minutes, and they still didn't cook down. Not a deal breaker, but a disappointment anyway!

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Holly

Cooking Level: Intermediate

Living In: Oshkosh, Wisconsin, USA

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Reviewed: Jun. 12, 2007

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??

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J La

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Export, Pennsylvania, USA

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Reviewed: Jun. 12, 2007

Excellent! I love pineapple and rhubarb and the combination of the two is just delicious. It is such a simple pie to make and it smells heavenly as it bakes and tastes wonderful. My husband is a picky eater and he loves this pie.

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Lynn G

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Reviewed: Jul. 8, 2006

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.

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kbeeps

Cooking Level: Expert

Home Town: Vancouver, Washington, USA

Living In: Portland, Oregon, USA

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Reviewed: May 29, 2006

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!

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Stonehill26

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Reviewed: Oct. 16, 2005

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!

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