Reviewed: Aug. 16, 2011

Very good pie. I'm not a huge fan on the nutmeg but that is the only thing I would change. Mine cooked perfectly and was not runny at all. I will make this again.

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Reviewer:

danielles7975

Reviewed: Jun. 8, 2011

Perfect. Used extra deep pie tin/crust. Baked for for 30 mins at 400 & then 20 mins at 350 & then turned off oven and let it sit an extra 10 minutes. Left it to cool out of oven for about 30 minutes before cutting & it was perfect. Not too runny-just perfect. Thanks for this recipe!!!!

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Reviewer:

Lainie

Cooking Level: Intermediate

Reviewed: May 9, 2011

This tasted delicious however, I wasn't able to get a custard consistency. Perhaps there was too much water in the rhubarb and strawberries. I think I would make this again perhaps adding an egg or yolk to see if it was a bit creamier.

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Reviewer:

Ruthie

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Reviewed: Apr. 25, 2011

This pie is amazing! When one of my friends had a peice she begged me to make one for her dad's birthday. I would suggest using fresh fruit. I've tried it with both, and frozen makes the pie too liquidy once thawed.

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Reviewer:

Alison

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Mar. 14, 2011

I made this cause its my husbands favorite, i usually hate it....but i actually really liked this one, and LOVED that its SUPER easy...will def. make it again.

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Reviewer:

Debby79

Cooking Level: Intermediate

Living In: Rosedale, New York, USA

Reviewed: Aug. 6, 2010

Runny

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Reviewer:

LadyChateau

Reviewed: Jun. 26, 2010

It is so good that the first pie was eaten within minutes. I Made the second piece the next day and it was just as great. My new favorite pie!!!

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Reviewer:

lienjuks

Reviewed: Jun. 14, 2010

BEST pie EVER!!! followed suggestions posted on Jul. 17, 2008 by Steamboat cook - SO GOOD thanks for sharing! =D

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Reviewer:

debblee

Cooking Level: Expert

Reviewed: Jun. 11, 2010

Not enough rhubarb taste for us and the texture didn't work either. Back to the old recipe.

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Reviewer:

Turbos Mom

Reviewed: Jun. 6, 2010

I've been experimenting quite some time & this one is a keeper...was a little nervous about soupiness after reading reviews. So after chopping both rhubard & strawberries, let them dry on paper towels for about 1/2 hr to "dry" out. Not sure if this was the answer but it was fantastice & CREAMY!!!!

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