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June 07, 2010

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So my question is this.....say god forbid, that you wanted to add Strawberry to this, because the person you would make it for adores Strawberry Rubarb Pie....How much strawberry and do you put less rubarb in?

PS. I was told MY anginettes, (and by mine I mean yours), were better than an Italian grandmothers. I consider that a victory for a non-italian mutt like myself.

Kathy: I'd subtract a cup of rhubarb and insert 1-2 cups sliced strawberries. You could add an extra 1/4 cup of sugar (making it 1 full cup of sugar) only because strawberry-rhubarb pies are supposed to be sweeter than straight rhubarb pies. You'll probably also need an extra Tbsp. of flour for the extra juice. That's my guess. Anyone else have advice?

If you make it, do report back!

speaking from personal experience - this pie is amazing!!!!

My next door neighbor (before we moved) used to have rhubarb growing in his yard and he welcomed me to take any or all of it whenever I wanted. I was over there constantly.

Now, I have to go to the store or Farmer's Market (whimper, whimper) when rhubarb is in season. And I make a rhubarb and...yes, strawberry...pie at least once a week. Don't hate.

i'm with you on the straight rhubarb. Strawberries are for shortcake. ps- Pete and Jen's Backyard Birds, next to Verrill, has real leaf lard for crust.

I think Rhubarb has been misunderstood for years. It has not been until the last year or so that I am able to find recipes for Rhubarb for people who actually like Rhubarb. I came to the conclusion a while back that nobody actually liked Rhubarb because all the recipes had so much sugar and other added things like strawberries.

I'm with Nicole@Arctic: what's the point of using rhubarb at all if you it doesn't taste like rhubarb? I only recently realized that I LOVE it and I blame strawberry rhubarb people for concealing the amazingness that is rhubarb from me. This pie looks freaking awesome...only a matter of time before I am forced to make one.

Okay, here's a question from a rhubarb novice. It always looks very fibrous in its raw form (kinda like celery). Do I need to do anything to break it down a little, or will the baking process take care of that?

Laura: You're right, rhubarb is fibrous in its raw state, but heat breaks it right down. An hour of baking leaves it soft and perfect.

Louisa: Hope it's soon!

Nicole: I think we've turned a corner on rhubarb. I'm starting to see rhubarb fools (stewed rhubarb with whipped cream) everywhere and I've seen recipes where rhubarb is paired with cardamom, which sounds great to me.

Caitlin: I know! I have some!!!

Amy: I never let rhubarb preferences dictate my relationships. If I did, I'd have no friends!

Sarah: Thanks, Sarah!

nary a berry?!?! say it ain't so! no, it's high time rhubarb got the spotlight--excellent pie. :)

This pie rocked my world and I had to take a cold shower afterward.

Keep up with your rhubarb obsession. Your pie looks great, and rhubarb pie without the strawberries all the time is wonderful.

I love your blog--came across it in my quest for guidance on re-lubing my KitchenAid mixer. There was a link "woman fixes her KitchenAid" and now here I am, sensei.

Now I want rhubarb pie. Desperately. California isn't supposed to be the ideal place for growing this, but I want my own plants, dammit. I finally decided to give it a shot and planted three crowns this weekend, with one in a pot that will allow me to help it chase after sunny spots, that rare frost patch--whatever it wants. Label says I'll be able to harvest in two years. Please keep this page up. I'll be back.

my boyfriend like his pie very tart, is there a way to make it more tart?

"Oh, my god, you guys, I am obsessed with rhubarb pie."

I'm with you. I tried this last Sunday and it's perfectly great. Thanks for sharing

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