Reviewed: Jan. 22, 2004

Everyone liked this very much. Used bakers starch at the ratio od 5 cups sugar to 1 cup bakers starch with excellent resilts.

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ROBINS4

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Reviewed: Jul. 2, 2003

This was surprisingly easy to make. I am not a "baker" and I had no problems making the crust - there was just not enough of it to have a top & bottom. Next time I will double the crust recipe, better to have too much than too little. The filling was great. I served it to my husband and his parents who all are tough customers to please and they all liked it. Although my mother-in-law said she never had it before with tapioca as a thickener, she usually uses flour so the taste was a little different to her. I thought it tasted great and will definitely make it again! Thanks Deb!

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LKANE99

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Reviewed: Jun. 22, 2003

Filling is quite good and easy. Pie Crust didn't work for me at all. Liquid as stated not enough to make a ball, I needed to ad quite a bit more and then crust ended up too tough. Probably should have added more oil, less milk. In any case, it reminded me that unless you're an expert.....the frozen pie shells are better than most home-made attempts...and I'll stick with the fillings for creativity!

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RenieMaree

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Reviewed: Jun. 7, 2003

This recipe was good but the degrees in celcius was wrong and almost ruined it for me. I hope that this will get fixed because it is potentially a good recipe.

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KHARPERN

Cooking Level: Expert

Home Town: San Rafael, California, USA

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Reviewed: Jun. 5, 2003

I've made this recipe 3 times now. By far, the BEST. Consistent. No one wants to wait until it's cool enough! The crust is like my mother's, only it's better ( sorry, Mom ), since the order of ingredients and how it's put together makes sense. A winner!

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VEERNNYR

Cooking Level: Intermediate

Home Town: Stowe, Vermont, USA

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Reviewed: Mar. 11, 2003

What a wonderful recipe! I did have a difficult time with the crust and ended up using a different crust recipe. The filling was perfect! I made it for my coworkers and it got rave reviews. Everyone who ate it said that it was the best strawberry rhubarb pie they had ever had. Thank you for such a great recipe!

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GRACEFLOWSDOWN

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Reviewed: Aug. 7, 2002

I've never made a crust like this one, I found it easy and delicious - a definite must. The Strawberry-Rhubarb filling is delicious, but a little runny. I will have to work on making it thicker. Rest assured, I will use this recipe again! The nutmeg makes just the right spice. Thanks!

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TI2GR

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Reviewed: Jul. 8, 2002

Great taste. Enjoyed the crust recipe. It was easy and very tender. The Rhubarb and Strawberries are a good combination.

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DMECKLE

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Reviewed: Jun. 26, 2002

The flavor of the fruit filling is great, but I had a hard time with the pastry. I would NOT recommend using this pastry recipe. I tried it twice to no avail and ended using my grandma's pastry recipe.

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JILLCAGE

Cooking Level: Expert

Home Town: Somerset, Pennsylvania, USA

Living In: Cumberland, Maryland, USA

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Reviewed: Jun. 15, 2002

What a fantastic pie :) I used my mother's crust recipe, and it was fine, but this recipe was excellent! And everyone loved it!

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ELAINENKIERAN

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Reviewed: Jun. 14, 2002

Was excellent and easy. However, I found the ingredient "5 stalks of rhubarb" a bit off - stalks come in various sizes! I used 2 cups chopped and it worked. Also I used only 1/2 teaspoon nutmeg.

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BETFAM

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Reviewed: Apr. 24, 2002

I think this is the best Pie I have ever made! And I couldn't believe how easy it was! Awesome Recipe

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CLIPPERBARBIE

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Reviewed: Apr. 8, 2000

A very good and easy recipe. It is heavy on the nutmeg and will be cutting way back on my next preparation of this pie. Beyond that, certainly a keeper! A variation I have done - used the "blue" sweetner made "for recipes" as a substitute for suger - top notch!

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