By Shar-on on February 13, 2004
Photo by Pam-I-Am
Photo by Pam-I-Am
"This great pie recipe comes from the Company's Coming - Gifts from the Kitchen. I find a large pie is sometimes too much for me, so I have made 6 or 7 small 5" pies using this recipe. I bake them in the meat pie pans and then freeze them. That way I can take out one pie and enjoy it without having the rest of the pie to temp me. I also freeze my rhubarb and strawberries in these required measures and keep them in a separate container in the freezer, knowing then these are the right measurements for this favourite pie recipe."
Serving Size: 1 (1105 g)
Servings Per Recipe: 1
"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!"
"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!""
"Only used 3/4 cup of sugar, 3 cups of strawberries and only 1 1/2 cup of rhubarb"
"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!"
"Oh MY! this was heaven on a plate. There is no way you can improve upon this IMO."
"What a beautiful pie! This was so easy and very tasty. Not only did my husband LOVE it but so did my very picky kids! Unlike some rhubarb & strawberry pies, I could easily taste the delicious tartness of the rhubarb but the strawberries (and sugar) were just enough to bring it all together."
"LOVE IT! I had a little more strawberry available than rhubarb because frost destroyed most of our crops here in Michigan. So it was a little more half and half rhubarb and strawberry. I thought it was delicious and can't wait to try it according to your portions."
"This pie was incredibly easy to make and tasted wonderful.
I made one to take to work and before I put it in the oven, realized that I would never get out of the house with it so I had to make two!!
They were both gone the same day!!"
"Sooo good! I made it yesterday afternoon and have already had three slices. I reduced the sugar by 1/4 cup and would do this again. I need to figure out how keep the crust from getting soggy. I know there are tricks. Thanks for posting this great recipe. I'll be making it lots."
"This was amazing. I followed the recipe exactly and it turned out perfectly. Our whole family enjoyed it and I wouldn't change a thing. Hanging on to this one for next year with lots of left over rhubarb from the garden. I also think it deserves 5 starts for how EASY it is to make. I had a pre-made crust and just threw everything in, topped it with the streusel. Easy and delicious!"
"This is the most fabulous strawberry rhubarb pie ever! I don't think I had the quantity of strawberries and rhubarb listed, I didn't measure, just used what I had. It was awesome, though! What an awesome topping! I will be trying it on other pies, too! Oh, and I used frozen strawberries, and thickened up the juice a little with cornstarch before I mixed the filling together; I still used the flour, too."
"My family went GAGA over this pie. My husband & kids couldn't get enough. Even my father-in-law was trying to steal his wife's piece. Thanks for the great recipe!!!"
"This was awesome! I had fresh rhubarb and strawberries, so it was perfect. I love the strusel top instead of crust. I will use it on all my pies! I added oats of course"
"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!!!"