The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Oct. 5, 2009
This is wonderful. Did not have enough strawberries, but just used the pound package on hand. As others have pointed out, really does have to cool COMPLETELY in order to remain intact when cut. Did not use the egg wash and it browned nicely anyway. Used lattice top crust. Yummy.
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Cooking Level: Intermediate

Living In: Shreveport, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Sep. 27, 2009
This was so good that even the non-rhubarb people in my family were willing to try it.... and then ate it all up. haha. This was great recipe that reminded me of my mother trying to make rhubarb pie and would always end up making soup instead. It was still good. But this one was the best. Not runny at all!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jul. 15, 2009
tasted great would certainly make again
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jul. 2, 2009
This is divine! I only had one frozen pie crust, although I'd usually have made my own if I'd had the time, so hubby put the remainder of the filling into a Pyrex dish and baked it along with the pie. The single pie crust also meant no top crust. However both were absolutely delicious: the pie for dessert last evening and the strawberry rhubarb custard for breakfast this morning with a bit of greek yogurt on top.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jun. 26, 2009
I tried this and my family officially LOVED IT!! I used fresh rhubarb and it was perfect. I even loved the texture of the custard. AMAZINGLY DELICICOUS!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Jun. 20, 2009
I made this recipe with freshly picked strawberries and fresh rhubarb. Baked it the full 60 minutes, and it turned out perfect! Maybe using fresh, not frozen rhubarb is the key?? I love how the custard solidifies the pie - no messy runny pie, and the crust stays flaky. Would use a bit less nutmeg next time,as I found the taste a bit powerful. I added a dash of cinnamon as well. Tasty.
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Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA
Living In: Elkhart, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Jun. 10, 2009
I think this was a great blend of rhubarb and strawberry. I used Splenda Blend which halves the sugar. I also used store bought crust and covered after half the time. Finally I did what someone else suggested and baked at 400 for 30 minutes, 350 for 20 minutes and rest in the oven for 15 minutes. DELISH - even warm I didn't have any consistency issues...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: May 25, 2009
Soooooo Good! This is a winner, and will definately be made again, I did not have any consistancy issues, so I think refridgeration is key!
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Cooking Level: Expert

Living In: Westfield, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Mar. 15, 2009
This pie had a great flavor. I didn't change anything and I loved it. My daughter thought it was a little sweet so the next time I make it I may cut back on the sugar.
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Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Feb. 20, 2009
Very good. I made two 9" pies out of the one recipe. I used frozen fruit and measured them cold. I also used a crumble crust topping and thought it worked well. I used the suggestion to start baking at 400deg. and reduce to 350 deg. after 30 minutes. I made it last night and we ate it today. The consistency was very good. My husband said, "make sure you keep this recipe." Would definitely recommend to fruit pie lovers.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Dec. 5, 2008
this recipe was delicious, made it at the small restaurant i work at and it didn't even last a day. Everyone was complimenting on how good it was. Tastes just like my grandmother's recipe which she won't give to me =). I did have to use frozen fruit but it still sturned out delicious.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Aug. 24, 2008
This pie was very good and easy to make!! I gave it a 4 1/2 because it had a little bit of a weird texture, but still tasted delicious! I brought it to a work picnic and everyone loved it!
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Cooking Level: Intermediate

Living In: East Moline, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jul. 17, 2008
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.
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Cooking Level: Intermediate

Home Town: Weatherford, Texas, USA
Living In: Steamboat Springs, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jul. 10, 2008
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!
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Cooking Level: Expert

Home Town: Buffalo, New York, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.67 star rating.
Reviewed: Jun. 27, 2008
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.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Sep. 18, 2007
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?
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Cooking Level: Intermediate

Living In: Arlington, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Jul. 12, 2007
made this for mothers day and it was a huge success. never made a pie before and this was simple and so yummy!
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Cooking Level: Intermediate

Home Town: Buffalo, New York, USA
Living In: Aspen, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jun. 29, 2007
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.
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Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: May 23, 2007
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!!!
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Cooking Level: Expert

Home Town: Altenkunstadt, Bayern, Germany
Living In: Fort Collins, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: May 14, 2007
This was my first attempt as cooking with rhubard---WOW !! this is a fabulous pie with great flavors and very moist.
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