That time of year again. I picked out some fresh, bright red stalks of rhubarb from my garden (local supermarket) and big strawberries then got to work. The result was the best iteration of strawberry-rhubarb pie I have baked to date. Crust was more uniform and the filling was far less runny than prior versions. Taste was delicious — nice crisp, flaky crust and sweet/tart filling. (I had missed the step of adding bits of butter before sealing it over with the top crust, but I didn’t taste any difference).