Strawberry Rhubarb Pie III Recipe

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Most Helpful Positive Review

Mar 17, 2003

I liked the recipe, but would make changes. I used the crumb topping, which was very good, but made the pie WAY too sweet. I would either cut back the sugar in the pie to 1 Cup, or cut the topping recipe sugar down some (perhaps I'll do both!) I didn't have any tapioca, so used 1/2 Cup flour instead. It worked fine. Other than being too sweet, the pie was delicious, and I will try it again.

—TWEINKE

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Most Helpful Critical Review

Jun 16, 2003

This is the worst rhubarb pie I have ever made. Way too much tapioca in filling turned the juice into a rubbery jello-like blob. I used frozen rhubarb and frozen strawberries. There was no tartness to the pie whatever. I will try a more traditional rhubarb recipe next time.

—BOOKKEEPER

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73 Ratings

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Mar 17, 2003

This recipe is delightful! My husband raved about this pie and he is not a fan or rhubarb. I made it with the crumb topping but used half brown sugar and half granulated sugar and about 1/3 cup of quick oats. I also used unsalted butter. Excellent pie!!!

—lnbp44

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May 18, 2004

I searched for a while to find a great strawberry rhubarb pie recipe and this is it....it's wonderful!

—MELTERM

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Aug 29, 2002

Outstanding recipe, although I believe it should have been called a two pie recipe. I made it twice using frozen "deep dish" crusts and filled them both each time; the berry mixture even bubbled over both times too while cooking. If using freshly grated orange zest, you may wish to decrease the amout called for as it was very stong. The second time I made it, I used dried orange zest and it was perfect. With those two comments in mind, this is hands down the est strawberry rhubarb recipe I have ever made or tasted. I highly recommend the optional crumb top; it sets it apart from all other recipes!

—Colorado Nickoleye

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Jul 02, 2005

This pie was DELICIOUS and so easy to make! I had never made a pie before, and one of my friends who tried it said that this was better than the Strawberry Rhubarb pie that her grandma makes! The only problem I had was overfilling my crust, which was a little messy. Also, some of the tapioca beads didn't cook all the way, making the pie a little extra crunchy! But overall, this pie was superb!

—BECCALEIGH17

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Sep 14, 2007

I just took these out of the oven. I decided to double the fruit and do the crumb topping. I added less sugar to the fruit and to the topping as I prefer the sweetness of the fruit to shine thru. I also cooked them about 10 minutes longer and they still were not very brown so I upped the temp. back to 205 for 5 minutes. I also used a sourcream dough recipe from Canadian Living. As they sit right now they look runny, oh yeah I used 6 TBS. flout instead of tapioca(didn't have any)....not sure if that's why?? Can't wait to cut into one they smell horribly good;) They thickened upon cooling and yep they were horribly good. The orange zest was a good touch, also put a pinch of nutmeg in topping.

—ROBYNBNB

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May 29, 2003

This recipe is EXCELLENT! I used this recipe for my first-ever strawberry rhubarb pie, and it was a hit! It is definitely the best-tasting s-r pie I have ever tasted in my LIFE! I would say this is easy to make for someone with only a little experience in making pies. I made this with a lattice top and it looked wonderful!

—Maryanne

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Nutrition

Calories
688 kcal
34%

Carbohydrates
109.3 g
35%

Cholesterol
31 mg
10%

Fat
27 g
41%

Fiber
4.4 g
18%

Protein
5.6 g
11%

Sodium
611 mg
24%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Strawberry Rhubarb Pie III

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 688
Calories from Fat: 243

% Daily Value *
Total Fat 27g 41 %
** Saturated Fat 11.1g 55 %
Cholesterol 31mg 10 %
Sodium 611mg 24 %
Potassium 326mg 9 %
Total Carbohydrates 109.3g 35 %
** Dietary Fiber 4.4g 18 %
Protein 5.6g 11 %
** Sugars 67.9g
** Vitamin A 9 %
Vitamin C 70 %
Calcium 10 %
Iron 24 %
** Thiamin 32 %
** Niacin 29 %
** Vitamin B6 4 %
Magnesium 9 %
** Folate 46 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.