Reviewed: Jun. 25, 2011

MMmmmmm...so good! Perfect balance of strawberries and rhubarb and turns out perfectly every time! Although, I do make mine lattice-top so it has more room to breathe. Delicious!

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Reviewer:

janeylynne

Cooking Level: Intermediate

Living In: Topeka, Kansas, USA

Reviewed: Jun. 23, 2011

Very good pie! I will definitely put this in my "keepers" binder!! Followed the recipe exactly and it turned out super!

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Reviewer:

Cheyenne

Cooking Level: Expert

Living In: Oelrichs, South Dakota, USA

Reviewed: Jun. 19, 2011

Superb recipe. I used organic cane sugar instead of white sugar. This recipe was almost as good as the pie my great-grandmother used to make when I was a child.

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Reviewer:

sosnowy

Reviewed: Jun. 18, 2011

Amazing! I liked the previous post where they suggested leaving the pie in the oven after turning it off. I think this really helped to rid of any excess liquid from the pie. It was just the right amount of tart to sweet and the pastry (I used the featured video on pie crusts) was flaky and delicious!

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Reviewer:

Foodie

Reviewed: Jun. 18, 2011

oh my, what a pie ! delicious as is, but i do like to play a bit. i made this a couple of weeks ago and my son in law requested it for his birthday. this time i added an extra 1/2 cup of flour and 1 tablespoon of dried valencia orange peel for an extra kick. most delicious!

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Reviewer:

maryellen

Reviewed: Jun. 18, 2011

this was just the recipe I was looking for. the amount of sugar is just right - you still get the tartness of the rhubarb coming through. and the flour tightens up the filling just right. easy and delicious!! I just had a piece for breakfast!!

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Reviewer:

MIKALA79

Cooking Level: Intermediate

Home Town: Burlington, Ontario, Canada

Living In: Red Deer, Alberta, Canada

Reviewed: Jun. 17, 2011

this is really good..I sauteed the mixture first to ensure it was cooked through as my rhubarb was rather large. It was great!

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Reviewer:

Leeanna

Reviewed: Jun. 13, 2011

Wow, this was a great recipe! Easy to make & delicious.

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Reviewer:

NPR

Cooking Level: Intermediate

Home Town: Auburn, New York, USA

Reviewed: Jun. 11, 2011

A great recipe. So simple to make & people love it!

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Reviewer:

mjrjetfn

Reviewed: Jun. 9, 2011

A tasty pie, no doubt. I did not have any problems with runny-ness, but it wasn't as tart as I expected. Whether the flavor was a result of the sugar quantity or the quality/season of the rhubarb I used is a matter to be determined by repetition.

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