RHUBARB STRAWBERRY COBBLER (serves 4)
Base:
3 cups rhubarb cut into 1" pieces
2 cups strawberries cut into halves
1 egg, beaten
1 TBL lemon juice
1 1/4 cups sugar
3 TBL flour
Crust:
1 cup flour
2 TBL sugar
1 tsp baking powder
1/2 tsp salt
1/4 cup milk
3 TBL oil

For the base: Combine the rhubarb & strawberries & pour into a shallow 9x9" baking dish. In a small bowl, beat the egg & lemon juice, stir in the sugar & blend in the flour. Pour over the rhubarb-strawberry mixture.
For the crust: In a small bowl, combine the flour, sugar, baking powder & salt. In another bowl, combine the milk & oil & add to the dry ingredients, mixing well. Roll out to a 9x9" square & place over the rhubarb-strawberry mixture. Bake in a preheated 425° oven for 15-20 minutes.~~ From S. Newbury Union Church Cookbook

Home Cookin Chapter: Recipes From Thibeault's Table

Rhubarb Crisp
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Food Network TV

1 pound fresh rhubarb, cut into 3/4-inch pieces, about 4 cups
1 cup sugar
1 1/4 cup all purpose flour
1 teaspoon cinnamon
1 cup firmly packed brown sugar
1/2 cup old-fashion rolled oats
1/2 cup unsalted butter (1 stick), melted but not hot
Vanilla ice cream

Topping can be used for apple crisp as well.

.
Preheat oven to 375 degrees F.

In a large bowl combine rhubarb with sugar, 1/4 cup flour, and cinnamon
and transfer into four 4-inch individual baking dishes. In a bowl
combine remaining 1 cup of flour, brown sugar, rolled oats, and butter,
mixing well. Sprinkle over the rhubarb mixture and bake for 35 minutes
until topping is golden brown and rhubarb is tender. Serve warm with
vanilla ice cream

Home Cookin Chapter: Recipes From Thibeault's Table

4 cups rhubarb, cut in to 1/2 inch pieces
2 eggs
1/2 cup white sugar
1/2 cup brown sugar
3 tablespoons flour
pinch of salt
juice of 1/2 small lemon
1/2 teaspoon vanilla
pastry for two crusts
1 tablespoon sugar

.
roll out dough for bottom crust and line pie plate with pastry.

Beat eggs lightly, and then stir in brown and white sugars, flour,
lemon juice, salt and extract. Mix in rhubarb.

Pour into pour in to pie shell.

Roll out remaining pastry and cut into strips. Weave pastry strips
over top and sprinkle with remaining tablespoon of sugar.

Bake in a 450°F oven on bottom shelf for 15 minutes. Reduce heat to
350° and move pie to middle of the oven. Continue baking for 25 to 35
minutes.

I love rhubarb pie too. No strawberry in it please !

Here's the

5 cups rhubarb cut into 1 to 1 1/2 inch pieces
1 1/2 cups sugar
1/3 cup flour
pinch salt
1 teasp grated orange peel
2 TBS butter

Combine above ingredients except butter in a bowl and turn with a spoon so all rhubarb is evenly coated.

Prepare pastry and line a nine inch pie plate. Fill with rhubarb mixture and dot with the 2 TBS butter.

Put on top crust, flute edges and brush top crust with 1 egg yolk combined with 1 teasp water.

Bake 10 minutes at 425F then lower heat to 350 for about 40 minutes more or until top is golden.

Here's Nathan's Pastry - sufficient for 1 pie as above size pieplate:

Nathan's Never-Fail Pastry:
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Preheat Oven to 425F (220C):

2 1/2 cups flour
1/2 teasp salt
1 teasp baking powder (not baking soda !)
1/2 pound (227 grams) lard - such as Tenderflake Lard
1 teasp white vinegar
1 egg slightly beaten (see point 3 below)

1) Mix flour, salt and baking powder in large bowl

2. Cut lard into flour with two knives until it's all in small crumbs

3) Beat egg in your measuring cup with a fork, then add vinegar to that and carefully add water until you have 1/2 cup of liquid mixture.

4. Add liquid to flour and mix gently with fork until all is moist. Form it into a ball.
5. Divide into two even balls, sprinkle with flour and wrap in tin foil in two pkgs and put in fridge to cool for at least half an hour if possible.

SharonCb

And when you have a few pastry scraps and rhubarb left over...{{gwi:2046172}} for the cook to munch on while she's tidying up the kitchen !

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Here's something else I make a lot when rhubarb is about.
I combine and stew it with orange, which is the only other fruit I like together with rhubarb:

Ingredients for 2 servings:

2 1/4 cups of rhubarb cut in 1 inch pieces
1 orange
2 teasp grated orange peel, plus a few thin slices for decorating
1/2 cup granulated sugar
1/2 cup water

1) Peel orange and remove all white pith. Section into quarters then slice each quarter crosswise into 6 fan-shaped pieces.

2) Put rhubarb and orange in saucepan with orange pieces, grated orange peel, sugar and water.

3) Cook without lid until mixture is reduced, about 15 minutes. Remove from stove and cool.

4) Refrigerate until icy cold and serve decorated with a few julienne slices of peel.

Makes a great breakfast dish, tangy and refreshing.

SharonCb

Cook's Illustrated just put this one out:

Strawberry-Rhubarb Pie

The amount of sugar and tapioca you use is relative, depending on the fruits quality and your taste. If you prefer a less sweet pie or if the fruit is especially sweet, use the lower sugar amount. If you like your pie juices fairly thick, or if the fruit is really juicy, then opt for the higher amount of tapioca. If you are using frozen fruit, measure it frozen, but let it thaw before filling the pie. If not, you run the risk of partially cooked fruit and undissolved tapioca.

Makes one 9-inch pie, serving 6 to 8

Pie Dough
2 1/4 cups unbleached all-purpose flour , plus extra for dusting
1 teaspoon table salt
2 tablespoons granulated sugar
11 tablespoons unsalted butter , cut into 1/4-inch cubes
7 tablespoons vegetable shortening , chilled
1/3 cup water , chilled with ice, increasing up to 3/8 cup, if needed

Strawberry-Rhubarb Filling
3 cups fresh strawberries , hulled and sliced
3 cups fresh rhubarb , trimmed and cut into 1-inch pieces
3/4 cup granulated sugar
1 tablespoon grated orange zest
2 teaspoons lemon juice
1/4 teaspoon vanilla extract
3 - 4 tablespoons quick-cooking tapioca
2 tablespoons unsalted butter , cut into small pieces

1. Mix flour, salt, and sugar in food processor fitted with steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with a little flour. Cut butter into flour with five 1-second pulses. Add shortening and continue to cut it in until flour is pale yellow and resembles coarse cornmeal with butter bits no larger than small peas, about four more 1-second pulses. Turn mixture into medium bowl.

2. Sprinkle all but 1 tablespoon of the ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 1 tablespoon of remaining ice water if dough does not come together. Divide dough into two balls, one slightly larger than the other. Flatten each into 4-inch-wide disk. Dust lightly with flour, wrap separately in plastic, and refrigerate at least 30 minutes.

3. Remove dough from refrigerator; let stand at room temperature to soften slightly, about 10 minutes. Heat oven to 400 degrees. Toss fruit with sugar, lemon juice and orange zest, vanilla extract, and tapioca; let stand for 15 minutes.

4. Roll larger dough disk on lightly floured surface into 12-inch circle, about 1/8-inch thick. Transfer and fit dough into 9-inch Pyrex pie pan, leaving dough that overhangs the lip in place. Turn fruit mixture, including juices, into pie shell. Scatter butter pieces over fruit. Refrigerate until ready to top with remaining dough.

5. Roll smaller disk on lightly floured surface into 10-inch circle. Lay over fruit. Trim top and bottom dough edges to 1/2-inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute dough in your own fashion, or press with fork tines to seal. Cut four slits at right angles on dough top to allow steam to escape. If pie dough is very soft, place in freezer for 10 minutes before baking.

6. Place pie on baking sheet; bake until top crust is golden, 20 to 25 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is golden brown, 30 to 40 minutes longer.

7. Transfer pie to wire rack; let cool to almost room temperature so juices have time to thicken, from 1 to 2 hours.