Pineapple Rhubarb Pie Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jul. 6, 2010
Thanks for this great recipe! My husband LOVES both pineapple and rhubarb, but I had never thought of putting them both together in a pie; luckily I used this recipe and he (and the kids) thought it was great! I added another cup of rhubarb (for a total of about 6 cups fruit) and a little more sugar, which was just about right for my deep-dish pie pan. I also thought it might be good to add a few drops of red food coloring to the filling, as my rhubarb was not bright red and the pie filling looked quite green (not the most appetizing of colors!)
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Cooking Level: Intermediate

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Reviewed: Jun. 9, 2010
This pie is easy and delicious. I didn't have 2 cans of 8oz. crushed pineapple, so I used 1 20oz. can. I also did not use the grated lemon peel. One of the best pies I have made, and I have been making them for 40 years!
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Cooking Level: Intermediate

Home Town: Geneva, Ohio, USA

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Reviewed: May 27, 2009
The taste is good the pineapple is greater than the rhurbarb but really tasty. Will be flagging the recipe but next time change the delivery method, the pie is just does not do it. Doing as a crumble would probably be great; will also have to go with pineapple chunks not crushed.
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Cooking Level: Expert

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Reviewed: Nov. 22, 2008
Quite good. The lemon adds a lot of depth of flavor. Since fresh rhubarb is currently out of season, I had to resort to the frozen from the grocery store. I knew from prior experience that it's not as tart as the rhubarb I get here in season, so the lemon was, to my palate, a necessary addition. An unconventional pairing for sure, and while not quite as good as many others to our taste (such as for example strawberry rhubarb or apple cranberry) it only gets 4 stars. It's still, however, an unusual change of pace and pretty darned good!
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Cooking Level: Professional



 
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