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By Sydney Mike
on May 16, 2008
Although, as a kid in rural Montana, I used to LOVE eating rhubarb as soon as I could break a stalk off, later in life I lost that love! Didn't even care for strawberry/rhubarb pie! HOWEVER, I'm slowly coming to the realization that there ARE some very nice things that can be done with it, & this pie is one of those! The taste of the rhubarb, in combination with the orange, raisin & roasted pecan flavors, is WONDERFUL (roasted nuts from a recent kitchen project)! My preference = If you MUST spoil this with something additional, spoil it with ice cream or frozen yogurt! However, it is a great taste treat just as it is slightly cooled from the oven! [Tagged, made & reviewed in the Please Review My Recipe cooking game]people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on March 03, 2008
This has a really good flavor and is excellent with ice cream! I used 4 Tablespoons of flour instead of the tapioca. One of my guests said it was "incredible!" Thanks!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (230 g)
Servings Per Recipe: 6