Used half the sugar and twice the strawberries. Followed previous reviewer's suggestion about letting fruit/flour/sugar mixture sit for 10 minutes and then adding an additional 2T flour before pouring into crust. Fabulous!
Made this pie for my Dad for Father's Day. A huge hit.
Only thing I did different was substitute 1/2 cup tapioca for 3T. flour in the fruit.
I loved this pie -- easy to make and delicious. Next time, however, I might use a bit less sugar so that the taste of the fruit is a bit more pronounced. So good!
I just made this for mother's day. I used a frozen 9' deep dish shell, 2 cups of last years frozen rhubarb, frozen and fresh strawberries + extra, 6 heaping T. of flour, 1/2 cup sugar. The crumb crust was good. I let it set overnight in the refridgerator. Yum!
This was my first time cooking with rhubarb, and the results were great! Simple recipe, and very tasty. I used fresh rhubarb & strawberries, and doubled the recipe (I had 2 crusts in the freezer). I added some oats in the topping for extra texture (to make it more like a crisp or a crumble). I would suggest baking the pie in a jellyroll pan, or lining your bottom oven rack with foil, because my pies did release some overflow liquid. The pies make the house smell great. Will definitely make again!
Excellent recipe using two popular summer ingredients. Since finding this recipe I have made it twice and each pie was a bit different. The first one I added too much lemon juice which slightly took away the tartness of the rhubarb. I also reduced the sugar to 3/4 cup and it was pretty sweet in addition to a second cup of strawberries. The second pie I used the proper amount of lemon juice (1 tsp) and reduced sugar to 1/2 cup. I also shortened the baking time by 5 minutes because the crumble topping almost burned on the first pie. The second pie had more tartness, was not overly sweet, and bits of the rhubarb still had some crunch left. In both pies I used the recommendations of adding cornstarch instead of flour and adding another cup of chopped strawberries. Both certainly ensured a gooey but not runny pie that didn't skimp on ingredients. My husband and I love this recipe and I look forward to making this often this summer. Thanks!
Wow, what an amazing pie! We increased the amount of filling 50% to 6 cups in a ratio of 4c rhubarb : 2c strawberries. Baked it in a regular-depth 9-inch pie plate. Which means it was piled high. When it came out of the oven, it looked like something you'd see at the state fair. And the flavor was absolutely fabulous! My mother-in-law even left a note on the pie plate that read, "#1 Pie. Great job!"
So easy to make - even I could do it! Followed recipe (except cut sugar in half) and it worked out great. Am baking it for the second time (in a week!) as I type!
Not so good for me. I used very fresh rhubarb that had a lot of moisture and the pie turned out very runny. It would probably be okay with a tablespoon or two of tapioca. Also, was hoping the topping would be set up, but it was watery as well. Sorry.
Only used 3/4 cup of sugar, 3 cups of strawberries and only 1 1/2 cup of rhubarb