Reviewed: May 22, 2013

After reading the reviews stating the pie being runny & tasting like flour I was hesitant to try this recipe. I did make it and it came out delicious! I didn't change a thing that went into the recipe. I did cook it quite a bit longer but that was all. It wasn't runny nor did the filling taste like flour. My husband loved it as did my neighbors. I will be making this again. Thanks for sharing your recipe!

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Reviewer:

Patty

Reviewed: May 15, 2013

OMG! This recipe is awesome! I made the pie following the recipe with the exception of making a crumb top rather than a top crust. Simple, easy, and super delicious!!

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Reviewer:

ROCKETSV

Reviewed: May 11, 2013

This turned out perfectly. Anyone who has issues with it being runny isn't following the recipe correctly! YUM

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Reviewer:

mtngirl79

Reviewed: May 10, 2013

I made this following the recipe as is, and while the flavor was delicious, it turned out EXTREMELY runny! There is SO much excess liquid. Also some of the rhubarb did not cook thoroughly enough. I would recommend cooking the rhubarb ahead of time before putting it into the filling to better the flavor and decrease some of the liquid.

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Reviewer:

CatLadyBaker

Reviewed: Apr. 30, 2013

I followed some other suggestions: added an extra half cup of sugar, let the filling mix sit in the flour/sugar for the full 30 minutes, made a lattice top crust, let the pie sit in the oven for 20 minutes after turning the oven off when it was done cooking. It's the best strawberry rhubarb pie I've ever tasted.

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Reviewer:

LOUDTISA

Cooking Level: Intermediate

Home Town: Caseville, Michigan, USA

Living In: Bayside, California, USA

Reviewed: Apr. 29, 2013

This was very simple and delicious! I read the reviews and used 3 cups rhubarb, 3 cups strawberries, and the cornstarch trick (1/4 cup water + 2 tablespoons starch). After the filling sat for 30 minutes there was liquid that developed from the sugar and the cornstarch. I did NOT put this liquid into the crust, so my pie was not runny at all.

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Reviewer:

anna

Reviewed: Apr. 26, 2013

I loved this recipe. I followed the directions exactly and the pie was perfect. It was not runny at all and after cooling down, we had it for dessert. I did make a lattice top crust, so maybe that helped to keep it from being runny. The rhubarb was fresh from our garden, so it was very tender.

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Reviewer:

eross

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Napoleon, Missouri, USA

Reviewed: Mar. 31, 2013

I used my summer frozen berries: 2 cups of rhubarb/ 2 cups of strawberries(and added fresh granny smith apples) I heated the strawberries and rhubarb on the stove and then drained the syrup (saved for ice-cream). Then I put them in a bowl and added the ingredients (sugar- reduced to 3/4c, flour, and butter) I layered the bottom of the pie with the apples and then spooned the strawberry and rhubarb mixture on it, finished it off with another layer of apples and covered the pie. It was a hit and gone before the end of the night.

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Reviewer:

LCM

Reviewed: Feb. 27, 2013

I actually doubled the amount of rhubarb. Oh my goodness!!! This was amazing!!!

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Reviewer:

Melissa

Reviewed: Jan. 29, 2013

Just like Mom used to make. If you have never tried this combination of rhubarb and strawberries it is heaven....... Miss ya mom but this brought back memories of my youth........

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