Reviewed: Aug. 13, 2009

This was an excellent recipe. We did nothing differently and it turned out fantastically. This will definitely be going in the recipe box for many years to come of delicious pies! Thank you!

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Reviewer:

Neppers

Cooking Level: Intermediate

Home Town: Nanaimo, British Columbia, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Aug. 8, 2009

I love this recipe... I too used frozen rhubarb and had no problems. Only problem I have had is trying to load a picture of the pie :)

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Reviewer:

Jayne

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Reviewed: Jun. 10, 2008

This pie is delicious. A couple suggestions - use frozen rhubarb, not fresh as then it won't 'explode'. If you only have fresh, add a bit of water before microwaving. I chopped it into fairly small pieces. I had to microwave frozen rhubarb for about 6 minutes in my microwave to get it juicy. I also recommend you let it cool completely to thicken up like the first reviewer said. It is a bit too liquidy if you don't let it cool. With these changes, this pie is is fantastic!

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Reviewer:

zeezee

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Reviewed: Jun. 8, 2008

Not a very good recipe at all. First off, nuke the rhubarb for >1 minute, I put it in for 2 and it exploded. Secondly, pie/soup is overly sweet, add maybe 1/2 the second batch of sugar Thirdly, it turned out very liquidy, add maybe 1/2 the water. Won't be a repeat

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Reviewer:

soolkyut

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Reviewed: Jun. 8, 2008

I wanted to note that this recipe makes TWO double crust pies! It is better to make your own crusts if you can - enough for two, double crust pies; but the frozen pie crusts work fine as well. Just make sure you have enough for two, or else freeze the remaining filling for later. This is our favorite pie, hands down. Serve with vanilla ice cream after it's cooled and once the filling has firmed up.

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