Reviewed: Jul. 21, 2011

This is a very unusual pie -- I'd never think of adding pineapple! But try it, you'll love it -- it is fabulous!!

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Reviewer:

Reviewed: Jun. 11, 2011

Excellent recipe! I got lots of good comments on this pie. The rhubarb and pineapple pair very well. My only comment is that this recipe does not make a deep dish pie. When I made it in my deep dish pie plate, it was disappointingly shallow. The next time I made it, I simply increased the filling ingredients by half to get a full pie. I will definitely make this pie again and again.

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Reviewer:

Ruth

Cooking Level: Expert

Living In: Milton, Wisconsin, USA

Reviewed: May 30, 2011

I liked the combination of rhubarb and pineapple. I think I like just rhubarb better. It was different .I used suggestions of crushed pineapple (20 oz can) and 1/3 cup flour. Turned out perfect.

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Reviewer:

FOGERCHINI

Cooking Level: Intermediate

Living In: Princeton, Illinois, USA

Reviewed: Sep. 16, 2009

Just OK. I wouldn't make it again!

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Reviewer:

KATEE56

Cooking Level: Expert

Living In: South Milwaukee, Wisconsin, USA

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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Reviewer:

Barb

Reviewed: May 22, 2009

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

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Reviewer:

Gracehatter

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

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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Reviewer:

Magra2000

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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Reviewer:

Amy

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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Reviewer:

Baricat

Cooking Level: Professional

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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