Delicious and easy to make! This turned out so good and I will be making this again.

Turned out well. Put in the refrigerator overnight to help it setup.

This is soooooo good! I make my own crusts from tender flake and I picked the rhubarb only nine hours ago so this is superb. My strawberries were from last season and in the freezer so it is still a little runny even though I doubled the starch and flour on the bottom. Could easily decrease the sugar to three-quarter cup. My local strawberries were very tasty

Amazing! So tender and sweet you could taste both the rhubarb and strawberry clearly and the pastry was light and crispy. 10 out of 10!

Delicious - yummy- real good

Really simple really tasty recipe.

The pie turned out delicious. I’m at an altitude of 6200 feet and ended up cooking it a little longer to get the golden brown crust. The crust link in the recipe was also wonderful. When I cut the pie, the filling was a little runny. Is that normal? It didn’t take away from the taste, just curious!!

One of our favorites!

Oh my, this was delicious! The lemon zest is subtle but adds a lovely fresh taste. I used cornstarch to thicken. It was quite juicy when I first took it out of the oven but set nicely when left out for about 45-60 min before serving.

Turned out great. Made it for a friends birthday and he can’t stop talking about how good it was.

loved it and very easy to make

This came out perfect! Great Recipe will be saving this one to use again.

Fruit pies are not a thing here in South Africa. In fact the closest thing we have is an apple crumble. But I've been hearing about rhubarb on different cooking shows for years, and I've always wondered about it. It's recently become popular here and I finally bought some, although I had no idea how I was going to use it! And let me just say, for a first ever rhubarb and first time fruit pie experience - this was amazing! Sweet and tart at the same time, relatively easy to make if a little time consuming and a wonderful end to a delicious meal!! I used a sweet shortcrust pastry even though the recipe says you shouldn't, made three little pies instead of one big one and I also masecated my fruit in sugar for a couple of hours first... My only complaint is the fact that it was a touch too juicy/runny, but it might have improved if I hadn't served these straight out the oven! They were eaten too fast for photos but I'll add a few next time!

Great. Made as listed and worked wonderful.

I made this using Truvia for a no sugar added cake for my dad for Father’s day. It was a hit!

Really, really delicious. I suggest using their recommended cream cheese homemade crust with it. Next time I make it I think I will increase the amount of corn starch, or include a little more flour with the corn starch to reduce the juiciness of the filling. But the flavor was fantastic!

It was sooooo yummy that I had to stop my husband from eating the entire pie in one sitting. One thing I did different just to add my own touch is I sprinkles some sugar and cinnamon on the top crust. It gave the crust more flavor.

delicious! a perfect summer pie

Great,everyone loved it...making it again today July 8th

Outstanding. I chose to use instant tapioca instead of flour as the thickiner and it turned out perfectly.

I followed this recipe to make my first ever strawberry rhubarb pie. It came out great! I brought it to my family Easter celebration and it got rave reviews. Definitely very juicy, though. Next time I might use a little more corn starch. I used a crust with 6tbsp of butter and 5tbsp of shortening. https://www.instagram.com/p/BS7i13Zjzu5/

I made this recipe twice and both times the pies came out great. I used a shortning crust. Brushed the top with egg yoke and water. Got to be one of my favorites👍