Reviewed: Jul. 15, 2009

I thought this made an excellant pie and was simple to make. Very tasty. I will make it again, since I grow my own rhubard Joan.

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Wilbur

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Reviewed: Jul. 25, 2008

Too much sugar sitting on top, though my husband liked the crunch because he didn't know it was a cup of sugar. Don't think I'll use this recipe again.

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Flashsmith

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Reviewed: Jun. 12, 2008

It was great to see this recipe. I received the recipe from my mom's neighbor 30 years ago and have never seen it in print since that time!! It's been a family favorite for all these years, and every time I take it to a gathering it is also a hit. Thanks for submitting it for others to see. I've added other fresh berries along with with rhubarb which is also great.

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linjud

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Reviewed: May 30, 2008

This was really good! Everyone loved it, and both neighbors wanted the recipe. A really easy recipe with excellant taste. I did add 1/4 cup of sugar in with the strawberry jello mixed to combine all then poured into the crust. Thank you for the recipe!

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minette

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Reviewed: Jun. 10, 2007

My neighbor grows rhubarb and gave me some to use. I made this pie and shared it with him. I did use almost 5 cups of rhubarb as suggested and did use some brown sugar for the topping instead of all white. Also added the walnuts as suggested. Very very good! Served it with vanilla ice cream. Thanks!

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cam60513

Cooking Level: Expert

Home Town: Crestwood, Illinois, USA

Living In: Brookfield, Illinois, USA

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Reviewed: Jun. 9, 2007

This was good. The crust is very much like shortbread rather than traditional pie crust, but that's OK. I used raspberry jello instead of strawberry because that's what I had on hand. It was a bit overwhelming, but overall we did enjoy this.

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: May 27, 2006

This is great, I'll be making this again many times. I added 1/4 cup chopped walnuts to the crust, increased the rhubarb to 4 cups & added an extra TBSP milk in the crust. I have a rhubarb plant that is an over achiver and am always looking for new GOOD rhubarb recipes. This one fits the bill.

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JACKIE880

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Reviewed: Jul. 31, 2005

Great recipe. Just make sure you use the 3 cups of rhubarb (could use up to 3 1/2 if wanted to), or you won't have alot of filling to equal with the crust. I used frozen rhubarb that i had put in the freezer, came out fine. My father loved it and hubby who isn't fond of rhubarb liked it too!!. I'd make again.

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Connie

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

Living In: Davis, Illinois, USA

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Reviewed: May 15, 2004

This recipe is great! What a suprise. I made it to take to a get together and everyone loved it. I found that I could change the Jell-o flavor and add some brown sugar to topping for a different twist!

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MEG.D.

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Reviewed: Aug. 1, 2003

This is a SURPRISE!!! Lots of raves and oohs and ahhs. Used a 10" pie plate - had 5 cups of rhubarb so used it all - It turned out just super - sure will be making again and again.A little Ice cream or whip cream added on top just hit the spot.

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A cook from AB.

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Reviewed: Jun. 28, 2003

Agree with comments about crust, the recipe basically makes a shortcake crust (much like biscuit mix). That may be healthier than a normal crust though. Jello is a neat idea and it really works - this is GREAT for me, because the garden has a ton of rhubarb but can't seem to grow strawberries :-p Crumb topping is very nice, I found myself stealing it off other pieces of pie!

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OCTOVUS

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Reviewed: Jul. 17, 2002

The crust is a little hard, but the filling is wonderful! I'm going to try using a regular pie crust next time.

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AUTNZMOM

Cooking Level: Expert

Home Town: Clinton, Utah, USA

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Reviewed: Jun. 21, 2000

My mom was had a recipe like this and lost it. So when we found this one we wre surprised. She did not think anybody had one. She made it for a banquet and it was a hit. I think it is a great recipe. I like adding the jello rather than the berries.

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QUZY

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Reviewed: Jun. 19, 2000

Excellent. The whole family loved it. A unique combination of a pie and a crisp and oh soooo good.

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BOOKKEEPER

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Reviewed: May 23, 2000

The recipe was easy to make, but could use a little more sugar. Also, I would prefer a flakier crust. I think it would be really good with maybe 1/4 to 1/3 c. sugar added with the jello.

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FARMOM

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Reviewed: May 15, 2000

I received a similar recipe years ago from a lady in a nursing home but lost it during a move. Hers was even easier to make. It incorporated a white cake mix. Does anyone know how to modify this recipe to accomodate that change? Whomever posted this recipe, thank you:) It comes close to what I am seeking. No doubt yours is just as YUMMY!

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