As another reviewer said, it makes a LOT of filling, so I had two shells ready. This should be called a custard pie since there's no cream or milk involved. The eggs make a thick filling which sets up nicely. Also, be sure to keep the strawberry pieces relatively large; halve the smaller strawberries, cut the big ones into thirds. Cook at 400 for about 30 minutes and then reduce to 350 and cook another 15-20 minutes. Turn off oven and let the pie sit for 10-15 minutes. Let cool thoroughly before slicing. It'll cut cleanly. As another cook mentioned, don't put too much egg white or it'll brown too much. Comes out pretty! I reduced the nutmeg by half and added a dash of cinnamon. My husband scarfed it down.

This recipe is fantastic. I've made it several times in the past couple of months for my husband. One of his co-workers said it was better than his mother makes! Scrumptious!

I followed the recipe exactly and it overflowed ALL over my oven - even into the drawer below. I had it on a cookie sheet too :( The pie tasted fantastic but my afternoon consisted of scrubbing, scrubbing and more scrubbing.

Eh. I found this pie to be a little disappointing. It wasn't bad and would be good for beginners since it is extremely easy. I used whole wheat flour and refrigerated the pie and it was not runny. It just wasn't as tangy and fresh-tasting as my usual strawberry rhubarb pie (strawberries, rhubarb, tapioca, sugar, butter and my secret ingredient- grated orange rind) and the filling was not a clear, pretty red, but a murky pink and beige instead. That said, I heard no complaints from the family, so perhaps I'm too picky?

made this for mothers day and it was a huge success. never made a pie before and this was simple and so yummy!

Perfection!! Both sweet and tart at the same time. Those who commented that it was like soup obviously served the pie soon after it was baked. I made this pie in the morning to serve for dessert after dinner and it was perfect and enjoyed by all.

fantastic!superfast and easy.not overly sweet, the strawberry/rhubarb combo is so delicious.i used storebought crust,fresh rhubarb(which we have tons of right now)and just under 3 cups of strawberries -used a little less nutmeg(ca 1/2 tsp)and also added some cinnamon(ca 1/4 tsp).my husband and i couldnt wait till it cooled and had to have a piece(with whipped cream :))filling therefore was just a tad runny but did set up after cooling.A winner for sure!!!

This was my first attempt as cooking with rhubard---WOW !! this is a fabulous pie with great flavors and very moist.

What a great recipe!!! My mother, who has been making strawberry rhubarb pies for years, declared it the best one she's ever had!! It was very easy and practically foolproof! I used ready made pie crusts and made it even easier!! I also used even amounts of the strawberry abd rhubarb. Thanks for the keeper!

I stuck to the exact recipe and it turned out great. Will make again! A scoop of vanilla ice cream and it is the perfect spring dessert!

Wow!! mixing the rhubarb and strawberry in a custard was a fantasic idea. I love how it holds its shape after being sliced.

Even my picky brother liked it!

I've never tried a rhubarb pie with a top crust, but this recipe was fantastic...and I've never made a rhubarb pie before! Even my finicky neighbor rated it a 9!

Exellent recipe. I've searched for a pie recipe like this for a very long time. The texture is wonderful with the rhubarb and stawberries giving a sweet and sour taste with every bite. I used a store bought crust and then covered it half way through with aluminum foil to protect the crust from burning. I also used 1/2 sugar and 1/2 Splenda. Next time I will try with 100% Splenda. The pie came out perfect. Very easy and quick recipe to make. Perfect with French Vanilla ice cream!