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This was so easy to make and was the best tasting Pie ever just love the orange flavor. Its a keeper
I have been searching for the perfect rhubarb pie recipe for several years and this is IT! We love rhubarb without strawberries and a bit on the tart side. This recipe is a keeper - I'm delighted to say that my search is over!
Have made this pie a number of times and follow the recipe to the letter. Family and friends have all enjoyed the pie and usually get requests for seconds. I have used a couple of different pie crusts and both have turned out well. Soon our garden will have some fresh rhubarb. Can't hardly wait. Thanks Bohod
I offered to make my Mom a pie or a cake for her birthday and my DB picked rhubarb pie for her. I've never made one so of course I went straight to the cookbooks, with no luck, all they had were strawberry and rhubarb. Don't know why I didn't try here first. My Mom loved it and I'm making another for her tonight to use up the rest of the rhubarb. I used Minute Tapioca instead of corn starch which you don't have to heat, just let it sit for 15 minutes. Many thanks from my Mom and from me-She said it made her feel like she was young again (she'll be 88 tomorrow). Thank You for a keeper. Jan
My husband went right out to water the rhubarb so it would grow so I can make another pie!! We thought the orange really set it off. I can't say I measured everything exactly, just used whatever juice I got out of the orange and all the rhubarb I got this morning. Very Good, indeed!
Thank you YUM! The only thing different I did was not to lattice the top. Instead I cut a few decorative holes on the top, egg washed that and then liberally sprinkled sugar, for that old fashion look.
Tasted delicious, but didn't set up at all! Next time, I will make it as a cobbler, with no bottom crust. But as a cobbler, I think it would be great with ice cream.
Best Rhubarb Pie,ever. We polished it off in no time flat and my husband was doing his best to convince me to go on midnight garden raids with him to gather more rhubarb for..more PIE. Very,very good. Perfect sweetness and the orange went so well with it.
I made this using the cornstarch and had a dismal failure, which is usual for me and cornstarch! Taste was great but pie was soup. I've made it several times in the last few weeks and used precooked (dry) tapioca, 1/4 cup per pie -just stir it into the chopped rhubarb in a bowl along with the sugar, oj, zest, and nutmeg. No precooking needed. Let it stand in the bowl for about 15 minutes and then put it into the pie shell, add a top, and bake as directed. The orange juice and the nutmeg are perfect for this delicious and easy pie.
This pie was perfectly delicious; not too sweet. The orange really compliments the rhubarb. I can't wait to make it again!