After reading all the reviews, I just had to make another rhubarb-strawberry pie. I have allways cooked the rhubarb as thats how my aunt taught me back in the 50's. We had a large rhubarb patch and we just had plain rhubarb pie but oh so deslious. I made the rhubarb-strawberry pie as given. I didn't like it as to the flour taste and runny. I made another pie yesterday and I changed it to 1 1/4 cups sugar, 3 tbls of cornstarch dissolved in a 1/4 cup plus 2 tbls of water. 3 cups of sliced strawberrys, 3 cups of sliced rhubarb and 1 cup of blueberries. I put the rhubarb in a pot, added the sugar and cornstarch mixture and brought to a low boil, reduce the heat and simmered until it thicken constantly stirring.
I then removed it from the heat and added strawberries and blueberries and stired and let set for 30 minute and then poured in a 9" pie crust. I scattered small drops of butter over the top of the filling and then I shook a few shakers of ground cinnamon and put the top crust on. I then baked it for 45 minutes at 375*.
My wife made a lemon pie and needless to say all the guest requested the rhubarb-strawberry-blueberry pie. I was a proud baker after all the very postive comments. They all wanted my recipe.
Larry
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