Raspberry-Rhubarb Pie

This was better than the rhubarb pie at our fav restaurant that we love! I made my own whole wheat flour pie crust that was a cooking light adapted recipe and subbed in a frozen berry blend for the raspberry a with blackberry brandy substitution too. I didn't have tapioca so I used more cornstarch and drained some if the juice from the frozen fruit after defrosting. I also halved the fruit compote since other reviewers said they had more filling than the pie could hold. We all wanted 2nd and 3rds so next time I will use the whole amount of fruit filling. It really was fabulous!

I skipped the liqueur. I agree with others there was too much filling. I used strawberries and raspberries mixed which added a bit more sweetness. The first time I made it as recommended I think it was a little too tart and using 1/2 strawberries and 1/2 raspberries and a little less rhubarb did the trick.

This is the best pie I've made off this site yet! I substituted strawberry for raspberries, and used about two and half cups of rhubarb (two giant fresh stalks) and added an extra quarter cup of sugar. I think I could definitely add another stalk of rhubarb and it would be delicious, but then, I love rhubarb! Everything else in the recipe I followed to a T. Excellent, I loved it.

My grandson is a pie addict. He adores this pie. I have made it with strawberries & rhubarb, with a regular pie crust on top and yesterday, since I only had about 1/2 of the rhubarb, I added frozen sour cherries. I have used fresh and frozen fruit. The only adjustments necessary are to the tapioca and corn starch which may need to be increased depending on the juiciness of your fruit. I also make my own pie crust, usually a whole wheat/ wheat germ crust that stands up to the sweet and sour fruit.

A really fantastic pie. I have made it using both raspberries and strawberries, both were excellent. The strawberry version is a bit sweeter, so for my taste I prefer the original, but both were excellent pies! I was able to find crème de cassis at BevMo, so if you have one of those nearby then you should be set for that one tricky ingredient.

This pie was delicious! I substituted strawberry liquer for the framboise and it still turned out perfectly. Not to sweet not to tart, and it also had a good consistancy.

This was my first ever attempt at making pie, and it was the best pie I have ever tasted in my life. It combines two of my favorite things, raspberries and rhubarb. I couldn't find creme de cassis anywhere, so I used a raspberry liqueur instead. Definitely make this pie, especially if you love rhubarb! And to everyone complaining that the rhubarb made the pie too tart - what did you expect? Rhubarb is tart - that's just the way it is. So if you don't like tart or sour things, you won't like rhubarb much. To me, the flavors of this pie are SPECTACULAR.

This was the best pie ever! Unfortunately there was a shortage of rhubarb in my town after trying 4 stores, so I had to substitute strawberries, but it was delicious and I had to fight people to get a piece of my own. Can't wait to try it with rhubarb!

This was great! I used a 10 inch quiche dish. The filling held its own when we cut it into pieces. I really liked the consistency -grinding the tapioca was perfect. I added more rhubarb but forgot to adjust the sugar, but other than that, it was great. Looked just like the picture!

So fabulous! I used frozen (thawed) raspberries and fresh rhubarb. Good thing I got out my big pie pan--otherwise it wouldn't have fit. I can't wait to make another one. Definitely needs the blackcurrant liqueur, which I just happened to have on hand.

I have probably made over 15 different rhubarb pies and this one was by far the very best. The corn starch and tapioca give it the right amount of thickeness so you pie is not soupy. I personally like strawberries better than rasberries, so did that instead. I recommend this if you dont like it as tart, plus straw berries are cheaper and you dont need as many. I also double my crust on the bottom to make it thicker. Good luck and enjoy!

This was a good pie but still a little tart. It was the first time I used rhubarb so I may not be accustomed to the taste. I added extra sugar (1/3c) and used black raspberry alcohol instead. Everyone still enjoyed it, although I'll probably stick to a traditional pie/tart next time.

My husband said this is the best pie I've ever made! I made it almost exactly as described and thought it thickened perfectly and was neither too tart nor too sweet--I used in-season produce & crimson red rhubarb, so it was perfect. I only had 2 3/4c rhubarb, but still wound up w/ too much filling, so I put the extra in ramekins to bake off later. I froze fresh raspberries from last year (thawed) and used a frozen crust--and it was fine. I don't think I'll use pie crust next time--the filling & topping alone were delicious--the crust seemed like an unnecessary component.

This pie was wonderful. Just the right amount of tartness from the rhubarb and sweetness from the raspberries. I substituted Chambord raspberry liquor for the creme de cassis and it gave a nice added raspberry flavor. Everyone who has tasted this pie has raved about it. Definitely a winner.

This was indeed easy and the pie had great texture (thickened up well, right amount of fruit), but we were not a fan of the creme de cassis. It added a medicine-like flavor to the pie. I would make this again but sub orange juice or something to brighten the fruit essence. I also added a little extra brown sugar since other reviewers mentioned it was very, very tart. I was glad I did.

I made a few substitutions with this recipe. I didn't have quite enough raspberries, so I threw in some strawberries as well, and I didn't have the creme de cassis. I wanted to replace that with something else sweet to help with the tartness of the rhubarb so I used 2tbs of raspberry pie and pastry filling instead. It turned out great. Still a little tart but I think that is to be expected with the rhubarb. I would definately make it again.

Very good pie. Unfortunately, fresh rhubarb was not available in our small town. I used frozen, and the rhubarb was not soft enough in the pie. I also had to use half frozen raspberries because our store only had one container of non-moldy raspberries, and I needed about 3. The frozen raspberries didn't give me any trouble. Next time, if I have to use frozen rhubarb, I will soften it first in the microwave before baking. Next time I might add more creme de cassis, too. It was so good in the unbaked filling, but I couldn't taste enough of it after baking.

I made this for company and it received rave reviews. I used Marie Calendar frozen pie shells, which were really good. I had purchaed raspberries from Costco and had two extra baskets, so added to mixture. It made enough for two pies. I froze the other one for another time. Served with Breyer's light vanilla ice cream. Yum!

This was very good, but only if you really like rhubarb. I increased the sugar and it was still EXTREMELY tart. I also used quite a bit more thickener than called for because my experience has been that fruit pies turn out too liquid-y for me if I thicken like the recipe says. It was the perfect amount; the recipe amount would have required serving bowls instead of plates. Next time I will again increase the thickeners (both tapioca and cornstarch) and use even more sugar than I did the first time. BTW, I thought the good ol' Joy of Cooking Rhubarb Pie was better than this one, but I was a minority of one in my family -- everyone else thought this one was head and shoulders better.

Excellent and easy!