roxanna, you and I agree on the strawberry thing. If you were near I'd certainly share a slice.

My favorite pie-looks delicious! And I agree, don't mix strawberries in my rhubarb!!

The best thing with rhubarb is a proper custard. Marriage made in heaven!

with some vanilla ice cream on the side ... tasty.

Beautiful! I love rhubarb!!! I definitely prefer plain rhubarb pie to rhubarb-strawberry pie, but I suspect I'm in the minority. I've never had a creamy rhubarb pie, nor one made with custard. I ate a lot of rhubarb sauce w/ vanilla ice cream just last week. :O) One of favorite ways w/ rhubarb is a rhubarb-cheesecake pie; I got the recipe from a co-worker many years ago after he brought some pies to work. omg, I could eat a whole one by myself in 24hrs if you let me. lol!

On rhubarb: My cousin moved to Texas years ago and married a local girl... they'd visit every year and stay with my parents, and one year they came at the end of May just so that she could try rhubarb for the first time. My mother was always a great pie maker -- until she went 'healthy'. lol! She put so little sugar in the pie that even I couldn't eat it. I doubt if my cousin's wife would ever be willing to try rhubarb again. :p

Kate - When I first learned to make rhubarb pie, my mother would always have me steep the chopped rhubarb in boiling water for five minutes. I have noticed that recipes today do not call for this step. Are you, or anyone else, familiar with this way of prepping the rhubarb?

I've never seen recipes where the rhubarb is steeped in boiling water, but I have seen many recipes where the rhubarb is simmered w/ sugar (or sugar & water) on the stove prior to baking.

Looks really good. I prefer plain stewed rhubarb but I'm with the others -- rhubarb should be it's own pie and strawberries should be their own pie!

Cindy, I've never heard about steeping the rhubabrb first.... and I've live in a lot of places in the US. I can't imagine what the steeping is suppose to do.

Kate - She always said it was to remove some of the bitterness from the rhubarb.

Kate, that looks wonderful! The one-crust "crostata/galette" style is something I do often. Kind of a rustic appearance that's so appealing to me. Rhubarb is such a favorite for us, for sure!

When I was a kid, my Dad grew lots of rhubarb. In northern B.C. it grew very well. Mom, who was a great baker, would make plenty of rhubarb custard pies. Interesting comment party_music, my Mom used to be. Great cook and baker until she went “healthy”. Now her food has little to no flavour. That galette looks fabulous! I’m going to have to try that.