HERE IS A RECIPE FOR RHUBARB PIE, courtesy of Joyce Kippen Jacobs. Joyce, as you may have guessed, is my mother. I love her recipe because the rhubarb is held in custardy-suspension. If you already have pastry crusts on hand, you can assemble this bit of heaven in about 5 minutes:
Preheat oven to 450 degrees
Pour diced rhubarb into a crust-lined pie plate. Blend sugar, flour and nutmeg in a medium bowl. Add eggs to sugar mixture, and beat until smooth. Pour over rhubarb, and top with the second crust. Poke 3 or 4 steam-vents in this top crust. (If you have the patience, you can cut the top crust into 1/2 inch strips, and make a lattice-top.) Sprinkle with sugar.
Baking: Bake for 15 minutes at 450 degrees. Then reduce heat to 350 degrees, and bake for another 30 minutes, or until juices begin to bubble up through venting holes.
Let cool for one hour or more, and enjoy as is, or topped with whipped cream, or vanilla ice cream.
If you can not imagine rhubarb pie without strawberries, by all means add them. Substitute one cup of the rhubarb for sliced strawberries, and increase by one tablespoon the flour in the sugar mixture (to absorb the extra liquid that strawberries exude).