I discovered a patch of rhubarb on the property so decided to try my hand at strawberry rhubarb pie this morning. I've never cooked with rhubarb and discovered all sorts of things when researching how to use it. Did you know the leaves are poisonous? That was news to me!
You can use any crust you desire. Here is the link to one I make.
First slice rhubarb into 1/2 inch pieces. You will need about 4 cups (trim outside stringy layer of rhubarb stalks)
Then stem and slice 1 1/2 cups of strawberries.
Add 1 1/4 cup of sugar.
Add 3 Tbsp. flour or quick cooking tapioca, 1/4 tsp. salt and 1 tsp. of grated orange peel.
Stir until well mixed. Let stand 10 minutes.
Place in pie crust. Cut vent holes on top.
Bake at 400 degrees for 20 minutes. Reduce heat to 350 degrees and bake an additional 30-40 minutes. Cool on a rack.
It was a bit runny but it could be I let the fruit set on the counter to long. I mixed it up and then went for a walk so it sat for about 40 minutes instead of 10. It was still delicious!