Reviewed: May 11, 2004

Great recipe... A helpful hint to making the pie absolutely PERFECT. Try spreading a thin layer of cream cheese on to the bottom of the pie crust before filling. This gives the pie an awsome flavor and keeps the crust from getting soggy!

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MAINEMOMMY

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Reviewed: May 9, 2004

this pie was really runny. it needs some more flour or something else to thicken it up. the filling was tasty enough, but the instructions could be better, like how large to cut the rhubarb, what size/shape to cut the strawberries.

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SILVERFISH2007

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Reviewed: May 6, 2004

My husband had told my mother that he LOVED rhubarb pie. First, I barely cook and second, what is a rhubarb? .. I followed this recipe exactly. My husband couldn't stop bragging on me. He called my mom and told her that I had baked one 'heck' of a pie. He ate all but one slice which he saved for my mom. Mom has never had rhubarb pie but she loved it too.

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TOOBOO

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Reviewed: Apr. 27, 2004

This is my first rhubarb pie and I'm very happy with it. I'm not a baking person and I didn't need to be for this easy recipe. I loved the color of the crust from the egg yolk, it looked so nice I hated to cut it :o) Thanks for sharing!

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DESTINZ

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Reviewed: Apr. 22, 2004

This pie was really good. I've made many rhubarb pies and I've never soaked or cooked the rhubarb prior to putting it in. Either those of you who have the "crunchy rhubarb" problem have extremely tough rhubarb, or you're cutting it into chunks that are too big. I cut mine approx. 1/4" in width. I also agree with another person that this pie is a bit too sweet. Perhaps our rhubarb is not as bitter as others. It's all in the rhubarb I guess!

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Ash

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Reviewed: Dec. 15, 2003

Absolutely fabulous! My family went crazy over this even those who would say they don't like rhubarb. A must try!

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Jen S.

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Reviewed: Oct. 10, 2003

Simply delicious!! Just the right amount of sweet and tart. The pie itself looks great, with the shiny golden crust on top. I precooked the rhubarb before adding to strawberries as someone here suggested, and the pie was fantastic!! Thanks!

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DMULL07

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Reviewed: Jul. 22, 2003

Suggest simmering the rhubarb in water until softened (estimate less than five minutes and keep a close eye on it or it will turn mushy.) Drain well, cool, add strawberries and most of the sugar. Sit 10 minutes, taste and add remaining sugar or more if the strawberries or rhubarb are especially tart. Then add the flour and sit the remaining 20 minutes. Taste again and proceed.

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FIZZLEFRY

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Reviewed: Jun. 9, 2003

This was a great pie. First time I've ever experimented with Rhubarb and I couldn't be happier with it.

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AUGAPFEL

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Reviewed: Jun. 9, 2003

This makes a great pie! I had been searching for some Rhubarb pie recipes to make for my husband who ate them growing up in Colorado. After finding a place here in Louisiana that carried fresh rhubarb I decided to surprise him with some pies. This came out so good. I used approx. 2 cups of rhubarb and 2 cups of sliced strawberries and the pie was nice and full. The pie came out perfect--not too sweet or too tart. My husband just loved it and so did my family who had never had rhubarb before! I've already bought some rhubarb to freeze so I can make this again!

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TRAVLEE

Cooking Level: Intermediate

Home Town: Lafayette, Louisiana, USA

Living In: Youngsville, Louisiana, USA

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Reviewed: May 23, 2003

I did everything exactly how the recipe was written and I came out with an extremly soggy pie! All juice! I have never cooked with rhubarb before, so it was a lesson learned, but I still would like to know how to do it right.

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QUIDDITCH17

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Reviewed: May 4, 2003

Excellent combination of such a tart vegetable and sweet fruit. The key is letting the rhubarb and strawberry mixture "marinate" in the sugar, to bring out some flavor. My guests raved, and I will definitely make it again.

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XXNiffer666XX

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Mar. 18, 2003

This could be a great recipe if you would have mention that one should cook the rhubarb 1st .........when the pie was done in the oven the rhubarb was not cooked and the pie was very sour that it needs more sugar.....I will try making this pie again in the future but with cooked rhubard and more sugar.......thank you for sharing this recipe with us...

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RRRANCH

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Reviewed: Mar. 12, 2003

This was the BEST Pie I have ever had!!!!! 10 stars!!!

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SHERIROBERTS

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Reviewed: Feb. 16, 2003

This is AWESOME!!! I made this as a suprise for my hubby for Valentine Day..He was always raving about his moms pie and I had never even heard of Rhubarb! I had to go to 4 stores to find the stuff and used prepackaged strawberries w/sugar instead of fresh ones and just left out the sugar part and it came out awesome! Thank you so much. I will be making this like once a week from now on! Tina, Ryan and baby Cammie

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MOMMYRISLEY

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Reviewed: Dec. 2, 2002

I've made this numerous times, its easy and tastes fabulous (especially with vanilla ice cream). Its my husband's favorite pie!

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LDENOVA

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Reviewed: Sep. 29, 2002

This was the most delicious strawberry rhubarb soup we have ever had!! The flavor was excellent, but we think it needs more flour to thicken up the filling. Although it was great drizzled over vanilla ice cream. Yummy!

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ELIZABETH AND JOE

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Reviewed: Aug. 19, 2002

Wonderful Pie! Everyone absolutely loved it. Definately keeping this one and making it again and again. Worked out perfectly and easy to make.

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Carmen

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Reviewed: Aug. 13, 2002

If you put more rhubarb than strawberries in this recipe, then you will need to add just a little more sugar.

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STAR20

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Reviewed: Jun. 29, 2002

This pie was wonderful. Having never cooked with rhubarb before, I had to do some searching to find out how big to cut it, and the 1/2" slices I used were just the right texture when the pie was done. I forgot to dot the top wtih butter before putting the top crust on, and the pie was still fantastic.

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CRESTAFIESTA

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Rhubarb and Strawberry Pie

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