Reviewed: Jun. 10, 2005

strawberry rhubarb pie is supposed to be runny--it is an all fruit filling. What I found out however,is that if you wait 1 day after baking the pie, the juice inside seems to thicken a little bit. You could also use some tapioca to thicken the filling, but this only takes away from the natural flavor of the fruit filling. Using a little bit more flour or substituting flour for cornstarch also makes the filling a bit thicker.

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XMASTERBAKERX

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Reviewed: May 23, 2005

Just like several reviewers, I too had a very runny pie. I baked according to directions, the top was golden and looked perfect, but sooooo runny. What I discovered though, was upon reheating in the microwave it seemed to firm up and was just the way it should be. Delicious, warm, and covered with French vanilla ice cream. Not a total loss, but next time I will bake longer with the crust protected with aluminum foil.

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MTPURSE

Cooking Level: Intermediate

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Reviewed: May 20, 2005

This is the best strawberry rubarb pie recipe. I got it two years ago and I make a a few pies from local rhubarb and strawberry when it is in season. I recommend putting a cookie sheet under the pie because it sometimes bubbles over.

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LEANNAWELCH

Cooking Level: Intermediate

Home Town: Plattsburgh, New York, USA

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Reviewed: Apr. 22, 2005

My whole family loved this pie, I did take the other reviewers' advice and pour off some excess juice but not too much! this way the pie is less wet. Very good.

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Erica

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Reviewed: Oct. 31, 2004

I made this pie at the request of my boyfriend. He loves the filling in pies to be runny, and this one is now his favorite pie.

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JULIA

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Reviewed: Oct. 4, 2004

Perfect and wouldn't change a thing. Family loved it!!!

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HOMEBROWSE

Cooking Level: Expert

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Reviewed: Sep. 5, 2004

Great Pie! I made this for my dad for fathers day. He's a tough critic because this is his favorite pie, and he's had a lot of it before this one. He said this was the best he's ever had.

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CMDMD

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Sep. 4, 2004

I personally didn't like this recipe but everyone else that tried it liked it. I would make it again if it was for someone else.

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REDGEE22

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Reviewed: Jul. 28, 2004

This was the runniest pie I've ever made, so it was a big disappointment. I couldn't find the recipe I had used before for strawberry rhubarb pie, so I went with this one, but I won't again. Other than the runniness, the flavor was good -- sweet and tart.

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Anne

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Reviewed: Jul. 22, 2004

This was the first pie I've ever baked and it was delicious. I highly reccommend it.

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CIRCUSGEEK

Cooking Level: Intermediate

Home Town: Spring, Texas, USA

Living In: Brooklyn, New York, USA

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Reviewed: Jul. 6, 2004

This recipe is both easy to make and delicious!!! Substituting 1 cup of Splenda granulated for the 1 cup of sugar doesn't affect the taste, and makes it slightly healthier.

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AISLINN2000

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Reviewed: Jul. 6, 2004

I was very disappointed with this recipe. The flour made the filling taste pasty. I have had much better results using cornstarch.

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CAL

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Reviewed: Jun. 20, 2004

I may not have been baking pies for 20 years, but I've made my fair share of rhubarb pies. This is a pretty good recipe that lets the flavor of the fruit do the talking. The consistency was perfect, often times with rhubarb (especially frozen) the pies are so runny. I was very pleased!

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WANNABESHEF

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Reviewed: Jun. 20, 2004

I used finely chopped raw rhubarb, halved frozen strawberries, and 3/4 cup sugar--it's a delicious pie! It's not necessary, by the way, to cook the rhubarb before baking it. I poured away about a cup of juice after marinating the fruit--this kept the pie from being runny. (I cooked the juice in a saucepan later to make a single serving of excellent pudding!)

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BLUEMEANIE42

Cooking Level: Intermediate

Home Town: Boone, North Carolina, USA

Living In: Alphington, Victoria, Australia

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Reviewed: Jun. 17, 2004

This was a wonderful pie! I had no problem with the rhubarb being hard, the crust getting soggy, or the filling being too runny as some of the other reviewers said (and I even used Washington strawberries--very, very juicy). In fact, the rhubard was perfectly soft and the flour was just right for keeping the pie in shape. Next time however, I'll put more rhubarb than called for, because I like my pie a little more tart.

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KER0WYN

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Reviewed: Jun. 16, 2004

This was good! I did what another poster suggested and used 8 oz. of cream cheese at the bottom, I mixed mine with Splenda first to give it additional sweetness. I would only add 3/4 c. to the rhubarb/strawberry mixture, though. It was a touch on the too-sweet side (the actual strawberry-rhubarb mix part.) The crust was great with the addition of the cream cheese, and it was not in the least bit soggy. Just make sure to cool it before you cut into it - maybe that's what the other person didn't do? Patience will be rewarded with a nice easy-to-slice pie!

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SHERRIBERRI519

Cooking Level: Expert

Home Town: Romeo, Michigan, USA

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Reviewed: May 26, 2004

I made this pie twice in the same week. Everyone who had it loved it! I did decrease the sugar to 3/4 cup though. Definately a keeper!!

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FABMOMMY

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: May 26, 2004

I've been baking pies for over 20 years and this was the worst recipe ever. I was extremely disappointed with the consistency of the rhubarb, which was undercooked and still crunchy, and the filling was a runny mess. I ended up throwing out the entire thing. If I were to ever try this recipe again (and that's a mighty big "if"), I would precook the rhubarb and drain it before adding it to the other filling ingredients. But what's the point of using a recipe that doesn't provide decent instructions in the first place? Highly annoying and not up to Allrecipe's usual standards.

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KINPATSU

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: May 25, 2004

I usually do not make my own filling for pies. But this was soooo easy. And it tastes as good as any other pie out there. Delicious Thank you

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BRIBRWR

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Reviewed: May 24, 2004

This made an excellent pie, although I would have liked to see an alternate measure for a pound of rhubarb (how much, chopped, in cups?). Mine was a bit too sweet, but I may not have put in enough Rhubarb (I think I did 3 or 4 stalks). Still, it didn't last long!

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CCHARLA

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Rhubarb and Strawberry Pie

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