Per some reviewers' suggestions, I cut back to less than 1 cup of sugar; might even go down to 3/4 cup next time, since I think most pies have too much sugar in them, impairing one's ability to taste the fruit. This pie had really wonderful flavor -- several people commented that they liked it better than strawberry-rhubarb pie, and I think I would agree!
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This pie is awesome!! A little too sweet for my taste. When i make it again (and again) I'm gunna cut down on the sugar a bit.
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I've got a TON of rhubarb and always looking for new ways to use it. This was tasty and different. Sweet, but still tangy. Thanks for sharing.
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What a great pie, nice change from the norm. I used fresh rhubarb from my garden and fresh pineapple, crushed and drained. This was so simple and results were delicious. Everyone loved it, kids and all, nice spring/summer pie.
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Made this with a phyllo dough top crust and no bottom crust. It was a tad overly tart but I used only 1 cup of sugar. Great combo of fruits,
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This is fantastic and soooooo easy! This is going to be my new summer pie recipe! Can't think of a thing to change...
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DD made this pie for us and it's fabulous! When she took her first taste she immediately thought "sunshine." I agree - it's such a bright flavor, and a perfect blend of the the rhubarb and pineapple.
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Oh my god--this just may become my favorite dessert! I grew up with a lot of rhubarb recipes and already love the stuff, but the pineapple (which I also love) does such a terrific job of balancing the tartness of rhubarb that I think anyone would enjoy this. It was very simple to make, although next time I may make more filling so that my pie is taller. Hot or cold, with ice cream or without, I absolutely loved this pie. I plan to make it again this next week--except I'll be doubling the recipe. :-) It's just outstanding--thanks for sharing, Leslie!!
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I had to try this - sounded very interesting & tasty. Brought it to work and my fellow teachers had a taste test at lunch - 5s all around! Many said they liked it better than ordinary strawberry rhubarb! Will make this again!
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Leslie, this was an awesome tasting pie! I added 2 well drained (8 ounce) cans of crushed pineapple, plus when I added the rhubarb, my 3 (1 cups) of rhubarb, were (slightly heaping) 1 cups each. I also topped the pie crust with 1 tsp. of the granulated sugar (instead of the 1/2 tsp.) I baked the pie for 55 minutes, and lined the outer crust w/foil before baking, then I removed the foil 20 minutes before the pie was done. Leslie, thanx for the wonderful pie recipe. I'll definitely be making this pie several times during the Summer months.
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I've never had the combination of rhubarb and pineapple in a pie. It is awesome. I love this pie, because it is easy to make, made fast and such a sweet treat. I've used Martha Stewarts Foolproof Pie Crust for the pie crust, which I prepare in advance and it works great. The addition of flour made the filling a little more sticky. I cut the rhubarb and pinapple into similar sized pieces. After 60 minutes of baking the rhubarb was done, but still just that little firm as I loved it. A wonderful pie and a gorgeous dessert or afternoon treat.
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This was really good. Unfortunately, I couldn’t even get my picky DH to try it…I thought he might, because he likes pineapple, but he doesn’t like rhubarb…Oh well, all the more for me!
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