Comments on: strawberry rhubarb pie

By: Renate

Renate — Tue, 29 Dec 2009 01:39:36 +0000

I thought I’d chime in on the wetness of this pie too. I sort of combined this recipe with one I’ve used for years, and put 1/4 cup tapioca in it, which solved the runniness perfectly. Charly above mentioned the same thing, but unlike her, I didn’t use flour, nor did I use any cornstarch. The tapioca granules disappear during baking and the filling gels up nicely.

By: Randi

Randi — Thu, 24 Dec 2009 22:07:49 +0000

I made this for Thanksgiving with frozen strawberries and rhubarb . . . and a frozen pareve pie shell.
Also, I added a little cardamom to the mix, halved the sugar, substituted the lattice top with a simple crumble topping with vegan “not-butter” . . . baked for the full 2 hours . . . and it came out just lovely.
So lovely, in fact, that I’m baking three more tonight – I doubled the amended recipe and put it in three not-extra-deep frozen pie shells. Probably we’ll have part of one tomorrow (it’s our anniversary) – the other two I’m thinking about freezing or otherwise putting aside til the 31st . . . they should keep fine one way or another.

This was my first-ever pie, and it’s a keeper – thanks again!!!

By: EV

EV — Sat, 17 Oct 2009 00:15:42 +0000

Just wanted to say that here in Dallas, I’ve found frozen rhubarb at my local Kroger and fresh rhubarb at a nicer Kroger closer to the city. So to Jess all the way up there in the comments, you don’t have to go somewhere fancy like Central Market (and it runs out FAST over there) :)

By: Charly

Charly — Tue, 22 Sep 2009 15:44:23 +0000

I made this pie exactly as followed, and the sweet/tangy combination was perfect, but it was waaaay too liquidy. The second time I put 2 tbsp flour, 1 tbsp instant tapioca, and it was a perfect consistency! Still moist but no pool in my pie dish.

By: Carol

Carol — Tue, 11 Aug 2009 02:56:44 +0000

Just made this recipe tonight – it was fabulous! The crust was not my favorite flavor-wise but it held up well and was not soggy. The filling had a lot of liquid at first (no surprise with this kind of pie) but I was able to spoon some of it out from one corner, which helped. I baked it for a full hour. Love the blog by the way – thanks for sharing!

By: Carole

Carole — Fri, 10 Jul 2009 19:12:55 +0000

Hello – I’m a recent follower of your blog. Love. It.

Just chiming in on the watery aspect and adding my two cents on the recipe’s flavor. Mine turned out watery even after being chilled overnight in the fridge. Strawberry-rhubarb pie is my number one favorite pie. I lost my ‘original’ recipe and decided to try yours. Mine used flour instead of cornstarch. I wonder if that would work better as a thickener. Also I really didn’t like the cinnamon as it detracted from the flavor of the strawberries and clashed with the tartness of the rhubarb. Perhaps I’ll give this a second try some time but with flour and no cinnamon! :)

By: Crystal

Crystal — Fri, 10 Jul 2009 18:48:28 +0000

I just have a question! An older gent came to me and asked if I knew how to make a Rhubard Pie and I said that I never heard of it and he went to explain to me of what he ment and I told him that I would look it up to found a Strawberry Rhubard Pie. To make a long story short. Is there any such thing as a Pecan Rhubard Pie?

By: Dustin

Dustin — Fri, 03 Jul 2009 07:44:27 +0000

Discovered I can make pie w/ random ingredients hangin’ out in the fridge. Yesterday apple/rhubarb… today strawberry/rhubarb. Good stuff!

By: Shawna

Shawna — Thu, 02 Jul 2009 00:25:05 +0000

I made this a couple of weeks ago and it was PERFECT – my dream Strawberry-rhubarb. I did pour off the juice from macerating the rhubarb & strawberries with sugar & cornstarch, and brought it to a boil to thicken before pouring back over the filling in the crust. I baked it for a long time (60 mins+, not sure exactly) until the crust was golden and the juices were bubbling slow and thick.

By: Joy in DC

Joy in DC — Mon, 29 Jun 2009 16:32:16 +0000

Hi there! Made this last evening but used Martha’s pate brisee recipe (I didn’t have veg shortening around) for the crust and my pie was ready in just shy of an hour. My filling was a little runny, but that could have been due to cutting the pie before it was completely cool (I couldn’t wait any longer!). This morning the filling seemed to have firmed up. Thanks as always for sharing the recipe.