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This recipe is perfect and perfectly simple. It is now my official strawberry rhubarb pie recipe, which is saying a lot since I make so many pies. I always make it with a lattice crust, and be sure to let it rest. Wonderful!

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Lady of shallot August 21, 2011

Fantastic! Followed recipe exactly, and did use frozen rhubard well drained. Made for my boyfriend's birthday/ Thanksgiving and it was a hit! Thanks for posting!

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Ridinthewind November 26, 2010

My mother always used to add flour to her fruit pies and then dot them with butter, and they always turned out great. This is the first time I've seen it mentioned for a strawberry-rhubarb pie, and so I just had to try it. The best one I've ever tasted; this filling is going into my permanent recipe file for sure. It set up beautifully overnight. Thank you so much for a wonderful recipe!

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KitchenDame September 21, 2010

Worth every 1 of the 5* *Outstanding* rating & then some! Easy-to-fix, the right balance of tart vs sweet & done perfectly in the time specified. There is no such thing as prepared pie crusts here, so I made my own using the crust part of Rustic Salmon Pie by Derf that has never failed me. I have an endless supply of rhubarb from the garden of a friend, but did use frozen strawberries (well-drained). This filling is a little runny & really needs to rest well or be chilled for best cutting texture. I may also try using 3/4 cup flour to improve this. After taking pics & eating a piece of this pie, DH said he hoped the pics were awful because he knew I would keep making the pie till I got good pics. This will be a summer favorite for us & for however long our freezer supply lasts during the fall & winter. Thx for this keeper! :-) ... Edited to Add on 7/21 - I note that I forgot the steam escape slits on the top crust which prob would have allowed moisture to excape & reduced runniness, so I doubt I will increase the flour next time. The pie was slice perfect the 2nd dy when fully chilled. :-)

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twissis July 21, 2007

My neighbor gave me some fresh rhubarb and this was the perfect way to use it. My berries were HUGE, so I did halve them. The flavor is just right, not overly sweet or tart, and the filling set up perfectly. DH who doesn't like rhubarb was asking for seconds. Thank you SweetySJD for sharing the recipe.

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BonnieZ June 20, 2007

So easy and VERY DELICIOUS!! This was my first attempt at Rhubarb anything and it was great! I used frozen strawberries which, of course, made it a little more runny but after refrigeration it was fine! EXCELLENT

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Karen Hassett May 15, 2007
Strawberry Rhubarb Pie