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I made this today and it was really good, a little tart but could have been the strawberries I used weren't real sweet. I added an extra 1/4 cup of sugar and the next time may add 1/4 cup more. But will definitely make again. Instead of cornstarch next time I may try Clear Gel, I'm hoping it makes the the sauce part of the pie more clear Also just used 1 teaspoon almond flavoring, didn't have liqueur.
This is an outstanding recipe!I used both frozen rhubarb and frozen strawberries.It worked out great,not the least bit runny like some pie fillings tend to be.I recently bought some strawberry extract and used a small bit in the filling,along with the amaretto.Thanks for the great recipe!
I choose two recipes to make a strawberry rhubarb pie and I made both pies. Although both pies were absolutely delicious this one was still definitely the best! The flavor was wonderful...don't skip the almond liqueur! I had my doubts, but it definetly added something special to this pie. Make sure you cut the rhubard into at least half inch chunks or it gets too soft and will lose its shape and turn to mush. Another thing I noticed about this recipe was the wonderful vibrant color of the filling. This recipe is a real keeper and it will be the one that I reach for over and over again! Thanks so much for a great recipe!