The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 28, 2007
This was really good, but the rhubarb was a bit hard and crunchy for me.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 20, 2007
This recipe is phenomenal. I didn't cook the rhubarb first but I did add 2TB cornstarch to the filling and let the concoction sit on the counter for 30min. I chopped the rhubarb to 1/4in thick and I didn't have any problems with a runny pie. This recipe has just the right amount of sugar for sweet and tart and leads to a beautiful looking pie as well. I will be making this one again, guaranteed.
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Cooking Level: Beginning

Home Town: Chicago, Illinois, USA
Living In: Saint Louis, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 16, 2007
This is my FAVORITE pie!!! Turned out GREAT!!!! Will definitely be using this recipe again.
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Jen

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 14, 2007
This was a GREAT recipe...it came out perfectly tender and sweet. I followed the recipe exactly and ended up with the best pie I've ever made! Go with the lattice crust idea (as someone else has already suggested). I love it!
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Photo by Amanda Green

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 12, 2007
This turned out wonderful. I did as others suggested and made a lattace top to allow plenty of ventilation and the pie was plenty thick and oh so delish with some vanilla ice cream on the side. I will deff. use this recipe again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 10, 2007
This is just like my grandma's!! Loved it!
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Cooking Level: Expert

Home Town: Grants Pass, Oregon, USA
Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 20, 2007
I substituted the sugar with Splenda and it worked out wonderfully. Everyone loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 11, 2007
This is a very simple and very yummy recipe. For those who found the pie too runny but don't want to go through the hassle of pre-cooking the rhubarb, try using a lattice top instead of the double crust called for in the recipe. It lets alot of the moisture out. Also, be sure to let the filling sit the whole 30 min before pouring into crust, and let the pie sit in the oven 15-20 min after baking (oven should be turned OFF) to let the excess fluids thicken. If you do all of those steps, the pie won't be runny, nor will it taste floury.
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Cooking Level: Intermediate

Living In: Oakland, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 6, 2007
I made this pie yestereday, just using some water and corn starch (no flour) and I had some blueberries on hand so I threw a few of those in there, as well. It was a little runny, but it's a strawberry rhubarb pie! It's supposed to be runny! That is the fun of it. Yummm... so delicious. I had 2 people who ate 3 pieces each! Thanks for the recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 5, 2007
This pie was okay....Really runny even after letting it rest and cool down. I added lemon zest to bring out the fruit flavours. The flavour was nice and I just drained out the runny juice after baking and put it on top of ice cream. Overall, an okay recipe.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 4, 2007
This pie was great, but i changed the 1/2 cup of flour to 3 T Arrowroot (a thickener). Then, after you mix the fruit/sugar/arrowroot, put everything in a collander to get the majority of the juice out. super full of fruit, without the goop.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 2, 2007
This is my favorite kind of pie ever, and such a summery treat! Even though I let the fruit sit in the flour/sugar mixture for 1/2 hour, the pie still came out a little soupy, but the taste is phenomenal! And the sugar on top adds to the overall look of the finished pie. Goes great with vanilla ice cream!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 24, 2007
This was amazing! I went strawberry picking yesturday and made the pie today along with local fresh rhubarb. i changed the recipe by using 3 cups each of strawberries and rhubarb. i didn't use the flour but instead (as previously mentioned) mixed 1/4 cup of water with 2 tablespoons of cornstarch and let it sit with the berries, rhubarb and sugar for 30 minutes. i also baked the pie for 15 minutes at 425 and then 40 minutes at 375. we let the pie cool for about 3-4 hours and it's not runny at all!! this was so good that i'm making 2 more of these pies to give to my family and neighbor! also just a note - you don't need to cook the rhubarb before hand - you need to make sure it's chopped up (about 1/4 inch) and also if you notice the skin is a little tough, peel it a little bit. thanks so much for a recipe that i'll definitely use again and again!!
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Photo by Susan

Cooking Level: Intermediate

Home Town: Farmingdale, New York, USA
Living In: Burlington, Vermont, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 24, 2007
Perfect! Everyone loved it. It was in the fridge overnight and not runny at all.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 22, 2007
The BEST!!!
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Photo by sweetcakes

Cooking Level: Expert

Living In: Cumberland, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 17, 2007
Wonderful! I used Spenda instead of sugar, and baked at 425 for 15 mins, and then 375 for 45 mins as recommended. I had promised half to a friend and my husband didn't want me to give any of it away after he tasted it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 12, 2007
Very good, and easy to make. A big hit for the family.
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Cooking Level: Intermediate

Living In: Franklin, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 9, 2007
VERY SIMPLE RECIPE AND VERY GOOD ALTHOUGH I ADDED 2TB CORNSTARCH,FEW DASHES OF CINNAMON AND NUTMEG AND ABOUT 1/2 CUP MORE SUGAR..OUR STRAWBERRIES AREN'T AT THEIR PEAK YET,THEN LET IT SET THE REQUIRED 30 MINUTES..THINK LOCAL STRAWBERREIS WILL MAKE ALL THE DIFFERENCE..REALLY GREAT PIE-LOVED IT AND IT CAME OUT OF THE PAN IN A PERFECT SLICE EVEN WHEN SLIGHTLY WARM..
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 8, 2007
This pie is fabulous. I made a few changes to the original recipe. I added a heaping tablespoon of cornstarch to the filling and did not add all of the juice to the crust after it had marinated for 30 minutes. This pie was not runny at all. Their was the perfect amount of tart/sweet, I will definetely make again soon.
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Sue

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 7, 2007
Tasted good!
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Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA
Living In: Fairbanks, Alaska, USA

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