"A favorite from my childhood. I love this recipe! Very tasty, easy, and it turns out great every time." — Zendea
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1 1/2 cups
sliced fresh or frozen rhubarb, thawed
frozen sliced sweetened strawberries, thawed
1 (15 ounce) package
pastry for a 9 inch double crust pie
I believe this recipe is inaccurate. I've never made this type of pie, so I followed the recipe exactly. First the ingredients call for 9" crust, but directions say 8" - I used 8". The recipe states 1/2 cup butter - this turned out to be too much! You use just as much butter as strawberries. Needless to say, it did not turn out right. It cooked fine, looked beautiful on the outside, but very little taste on the inside. I also used fresh rhubarb, cut up, and 10 minutes was too long to cook it for.
Easy recipe. Just watch your cook time - more ripe equals less stove cook time for your Rhubarb. Flavor was great.
This recipe is far too sweet. I had to add the juice of a full lemon, lemon rind, and an extra cup of rhubarb to temper the sugar. I also used frozen rhubarb and it only took about 2 minutes to get soft. I appreciate the basic ingredients list (I made my own pie crust though), but there's a lot of tweaks necessary.
The pie can sometimes be messy, but is still good! Also, it is better to add a little more strawberries and rhubarb.
* Percent Daily Values are based on a 2,000 calorie diet.
Zendea's Strawberry Rhubarb Pie
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 348
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