Reviewed: Sep. 8, 2011

Loved this recipe and so did my family. Next time I will use less rhubarb and more strawberries but the amount of filling was perfect. Thanks!

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Reviewer:

Skeeter

Reviewed: Aug. 27, 2011

This pie is absolutely delicious. I elected to go with the crumb topping. Only thing I changed is I cut back on the sugar, using only 1 cup in the pie and a heaping 1/2 cup in the crumb topping. I also did not put the crumbing topping on right away, baked it on 400 for 10 min, then added the crumb topping. Turned out excellent! Would highly recommend.

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Reviewer:

gigiw

Cooking Level: Intermediate

Home Town: Belgium, Wisconsin, USA

Living In: Fredonia, Wisconsin, USA

Reviewed: Aug. 10, 2011

Made this for beach party weekend. My husband finished it off before I could get a piece! He said it was very good.

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Reviewer:

Brigid

Reviewed: Jul. 9, 2011

I also cut back on the amount of filling.

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Reviewer:

Tristin

Cooking Level: Expert

Home Town: Sebago, Maine, USA

Living In: North Chicago, Illinois, USA

Reviewed: Jul. 5, 2011

I just made this for a 4th of July party and it got rave reviews!!! People really enjoyed the crumb topping. I used 3/4 cup sugar for the topping and it was perfect. I used 1/2 cup flour for the filling but it was still a bit runny so I would suggest a bit more if you use flour. Lastly, the filling was a bit sweet for me (I like a little tartness) so next time I might cut down the sugar for my own taste. I have been making rhubarb pies for many years and this was a winner.

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Reviewer:

debsky

Reviewed: Jul. 4, 2011

I think this recipe is very good, but does require a few changes. The first change I made was to reduce the amount of fruit called for in the recipe. I found that 2 cups of rhubarb and 3 cups of strawberries filled the pie crust perfectly. I reduced the amount of sugar to 1 cup. I wish I would have reduced the amount of tapioca to 3 Tablespoons, 6 was way to much and made the texture rubbery. I omitted the orange zest and instead used the juice and rind of 1 lime. I had a small problem with some of the tapioca not cooking properly around the top of the pie. I used a lattice top crust, I feel that soaking the tapioca or letting the filling set before filling the pie will solve this problem. I cooked this pie for about 1 hour and 10 mins. The taste is wonderful.

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Reviewer:

crescentaurora1

Cooking Level: Intermediate

Living In: Alameda, California, USA

Reviewed: Jun. 25, 2011

The pie had awesome flavor and I loved the crumb topping instead of the pie crust. My tapioca didn't cook completely. I don't know if it was just too much or if I didn't cook it long enough. I did end up cooking it for an additional 10-15 minutes because it wasn't browning on the top, but everyone still loved it even though it was a bit crunchy!

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Reviewer:

flipflopkubs

Reviewed: Jun. 14, 2011

This is the best rhubarb pie, I have ever made. My family loves it. I sometines use huckleberries in place of the strawberries, wonderful. Thank-you for this recipe.

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Reviewer:

DELJL

Reviewed: Jun. 14, 2011

Amazing. I didnt use the tapioca because I didnt have any on hand, but it was still soo good! My boyfriend said it rates highest of his all time fave pies, only behind his gmas french silk pie...not bad!! :)

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Reviewer:

Erin

Reviewed: Jun. 4, 2011

I am from Michigan and I grew up having fresh strawberry/rhubarb pies made with stuff right out of the garden...and this tastes like home to me! There is a pie company in Michigan that has always had the best, and I'm not sure I could distinguish between the two! Great recipe...and with enough filling for 2 pies...you can't go wrong. :)

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