Strawberry Rhubarb Pie is my absolute favorite, but I’ve never made it until now. My pie turned out excellent, with the perfect consistency and combination of tart and sweet. I reduced the sugar to 1 cup and added 3 tablespoons of quick tapioca to the filling.
I wanted to make sure it wasn’t runny as well as keep a lot of the tartness from the rhubarb. I don’t like to add a lot of sugar to fruit pies because of the natural sweetness of the fruit. Overall, it was delicious!
Made this pie today & it was really good. I added an extra tablespoon of cornstarch & the filling came out nice & gooey. I did have a problem with my top crust & resorted to making a crumble instead. But otherwise did everything exactly. Also made one for my daughter & she loved it. Well definitely be making this pie for now on.
Based on reviews, I did more research before I used my precious seasonal rhubarb. I followed the recipe but put in 4 T cornstarch. The result was very sweet but a great thick texture to the pile which plated up nice. Though others liked it, I did not like the cinnamon/ vanilla flavors and did not feel they were needed. Remade as follows: put the chopped rhubarb in a bowl. Stir in 3/4 to 1 c sugar and 4 T Cornstarch. Add 1 t lemon or orange peel to balance the sourness of rhubarb, you won’t taste the peel but it brings out the flavor. Lemon juice and the water not needed. With changes, I’ll make again.
2 tablespoons cornstarch
1 tablespoon water
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