excellent results and very easy to put together. while i was mixing the fruit together--i spotted a small container on the kitchen counter with some sweetened cranberries. I thought they might be an addition that couldn't hurt---it was all good!!!
Great recipe, very easy to prepare. Used 4 cups rhubarb & about 2 cups strawberries to fill up the pie - also used a bit more flour too because of adding more fruit. Thanks for sharing!!
Great pie and we enjoyed the streusel topping. I added 1 more cup of strawberries because my dish looked a little empty. I used 4T of cornstarch. I didn't have any run over BUT it was very juicy and didn't set. I will do some tweaking on my end when I make it next time to hopefully have the pie thicken up some. Thanks for sharing!
Simply dee-licious!! Used 3 cups of each...3 tbls of tapioca and 2 tbls of flour. This is a keper! Thanks for sharing your recipe.
This pie was wonderful! I followed the recipe except I melted the butter for the topping because my pastry blender is broken. It was a little watery right out of the oven but so yummy. Thanks!
This is my favorite recipe for Strawberry Rhubarb Pie and I make it every year! Tangy and sweet and just perfect!
I followed the recipe except using 2 Cups rhubarb and 2 Cups strawberries because that's what I had. And I used a deep dish 9" pie plate. The pie had AMAZING flavor, and was a little soupy, but maybe I didn't wait long enough to cut into it.... :) Thanks for posting!
My husband and I really loved this pie, although I made some changes after reading others' comments. I have some suggestions: 1. Definitely cut the sugar down, as the fruit is naturally sweet and there is a brown sugar topping. (I used 3/4 c. sugar, but after tasting it, I could have easily cut it to 1/2 c. or even less.) 2. The pie was too liquidy, although delicious. I was surprised, because I let the ingredients sit, removed about 1/2 cup liquid, and added 2 more Tbs. of flour before putting into the crust. The next time, I would wait to add any flour, and I would let the fruits, lemon juice, and sugar sit for even longer to pull out some more juices. Then I would add the flour to the fruit mixture. With the reserved non-flour liquid, I would boil it down to a syrup and drizzle on the plate or on top of the finished pie. Easy and excellent pie!
Delicious! I used more of a 1-to-1 ration of rhubarb to strawberries (just what I had enough of). Also used a little less butter because we ran out! And added ~1/4 cup of dry oatmeal to the topping. Came out great!