Zendea's Strawberry Rhubarb Pie Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 24, 2012
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.
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Reviewed: Jun. 23, 2012
The pie can sometimes be messy, but is still good! Also, it is better to add a little more strawberries and rhubarb.
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Reviewed: Aug. 6, 2011
Easy recipe. Just watch your cook time - more ripe equals less stove cook time for your Rhubarb. Flavor was great.
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Cooking Level: Intermediate

Home Town: Dekalb, Illinois, USA
Living In: Tucson, Arizona, USA

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Reviewed: Apr. 25, 2011
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.
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Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA
Living In: Coventry, Rhode Island, USA

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