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Reviewed: Jun. 30, 2009

I'm very sorry and surprised at the outcome of this pie. I followed the recipe and was disappointed. The pie came out far to watery. I used paper to try and soak up the juices after cooking it and I ran out of paper towel! I'm sadly not going to make this again.

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cherrypipbella

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Reviewed: Aug. 10, 2008

Excellent...only changes were I also used blackberries and cut down on the amount of rhubarb. Used generic ready made pie crust and brushed with egg and sprinkled with sugar. It was a huge hit with my family.

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Paula

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Reviewed: May 19, 2008

I have made rhubarb strawberry pies for years when I found this recipe I wasn't sure how this would taste together. Well I want to say I just baked my second pie this week. We love the flavor combo so much. This is one I will make every year.

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Nancy

Cooking Level: Expert

Home Town: Livonia, New York, USA

Living In: Leicester, New York, USA

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Reviewed: Mar. 22, 2008

My husband raved about it from the first bite to the last. I didn't have quite enough rhubarb, but had some frozen blackberries handy, so I had enough berries/rhubarb to make 5 cups. It worked great.

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Jan

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Reviewed: Jul. 30, 2007

This recipe is very good; my husband loves it. I increased the sugar to 1 1/4 cups, kept the rest the same (personal taste, I guess).

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thistle53597

Cooking Level: Expert

Home Town: Sussex, Wisconsin, USA

Living In: Waunakee, Wisconsin, USA

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Reviewed: Jul. 17, 2007

I wasn't too sure about the combination of rhubarb and raspberry at first but I'm glad I tried it! I like things a little tart, so I used 3/4 cup of sugar instead of a cup. Like another reviewer I brushed the top crust with eggwash then sprinkled with a touch of sugar. I also put a bit of lemon zest in filling. I will use this recipe again for sure.

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britishcolumbiagirl

Cooking Level: Expert

Home Town: Burnaby, British Columbia, Canada

Living In: Richmond, British Columbia, Canada

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Reviewed: Nov. 22, 2006

Thank you for posting this delicious recipe. I made the pie for my father's birthday and he loved it. I did brush the top of the lattice with an egg wash (1 beaten egg with a little water or milk) and covered the edges of the crust with foil for the first half of baking.

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