Comments on: Lattice Strawberry Rhubarb Pie

By: Lynne

Lynne — Mon, 19 Jun 2023 14:08:29 +0000

In reply to DEBORAH JOHNSON. Deborah, that's so wonderful to hear. Thank you so much!!

By: DEBORAH JOHNSON

DEBORAH JOHNSON — Mon, 19 Jun 2023 14:01:11 +0000

Loved it!

By: Galen

Galen — Sun, 02 Apr 2023 04:25:54 +0000

Man I’m in heaven

By: Lynne

Lynne — Thu, 09 Jun 2022 18:48:01 +0000

In reply to Edith.

Hi Edith!
Although I haven’t made the pie any other way than with the tapioca, I did basically follow the same filling recipe to make my Skillet Strawberry Rhubarb Crisp and used cornstarch and water as a thickener for that. So, I don’t see why you wouldn’t be able to do the same with the pie.
https://www.365daysofbakingandmore.com/skillet-strawberry-rhubarb-crisp/
I understand tapioca is a bit difficult to find, so remaking the pie with the ingredients from the crisp is definitely on my to do list this summer. If you try it, I’d love for you to let me know how it turned out for you!

By: Edith

Edith — Wed, 08 Jun 2022 03:42:20 +0000

Can the tapioca replaced

By: Lynne

Lynne — Sat, 06 Jun 2015 23:34:46 +0000

In reply to Sue O'Brien. Sue, you want to have 2 cups of strawberries and 2 cups of rhubarb. Just make sure they are thawed first otherwise the additional water content could have an adverse result.

By: Sue O'Brien

Sue O'Brien — Tue, 28 Apr 2015 04:45:12 +0000

I have frozen strawberries and frozen rhubarb. How would I use these to make this pie?

By: Laureen

Laureen — Mon, 14 Jul 2014 01:42:16 +0000

Lynne, this pie looks SUPER delicious!