Reviewed: May 11, 2012

Could not have been easier to make and it turned out really good. I let mine sit for over 4 hours and the inside was still just a touch runny so i would say make this a day in advance and let it sit in the fridge overnight before cutting it. Will have to make another one as I have all the ingredients and my rhubarb plants are in full swing. Will try my make ahead suggestion and update my review with the results. UPDATE - changed from 4 to 5 stars. let sit overnight in fridge and it set up beautifully plus the flavors were even better he next day YUM. making another one this week!

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Reviewer:

jolley900

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Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: Chicago, Illinois, USA

Reviewed: Apr. 18, 2012

I have been making this pie for about 15 years. I always add about 1/4 to 1/2 tsp almond extract. Also, intead of tapioca I make a base of cornstarch and water thickener with a little rhubarb that is chopped fine. I seem to get a little more flavor this way by cooking it down first and then adding the rest of the rhubarb and canned cherries....yum!

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Reviewer:

Jane Barrenger

Cooking Level: Expert

Living In: Essex Junction, Vermont, USA

Reviewed: Jan. 26, 2012

Easy. Really yummy. Big hit with our family!

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Reviewer:

Nell

Cooking Level: Intermediate

Reviewed: Oct. 1, 2011

Simple. Set up perfectly while baking!

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Reviewer:

Jen N

Cooking Level: Intermediate

Reviewed: Jun. 28, 2011

Slightly disappointed; this tasted more like cherry than rhubarb :/

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Reviewer:

AndyW

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

Reviewed: May 30, 2011

The perfect blend of sweet and tart. I used frozen rhubarb from our garden and a "lite" cherry pie filling. Pair this with "Ruth's Grandma's Pie Crust" recipe on AR for a truely outstanding pie.

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