Here is a standard recipe for strawberry rhubarb pie:

Ingredients:

• 1 cup white sugar = (.237 litres approx.)
• 1/2 cup all-purpose flour (see also Variation 2) = (.163 litres approx.)
• 1 pound fresh rhubarb, chopped = (.473 litres / .454 g. approx.)
• 2 pints fresh strawberries = (.946 litres approx.)
• 1 standard pastry recipe for a 9 inch double crust pie, or pre-packaged frozen pie crusts = (23 cm. each approx.)
• 2 tablespoons butter = (30 ml. approx.)
• 1 egg yolk
• 2 tablespoons white sugar (to sprinkle on top if desired) = (30 ml. approx.)

Directions:

Variation 1: To keep the filling from potentially being too runny without the hassle of pre-cooking the rhubarb, try using a lattice top instead of the double crust called for in the recipe. The lattice top allows the excess moisture to escape. Also, be sure to let the filling sit the whole 30 min before pouring into crust, and let the pie sit in the oven 15-20 min after baking (oven should be turned OFF) to let the excess fluids thicken.

Variation 2:  Some may prefer to cook the rhubarb ahead of time to make sure that it doesn't turn out too firm and also to assure a less runny filling. Place the chopped rhubarb in a large pot, add the sugar & 1/4 cup (82 ml. approx.) to 1/2 cup (163 ml. approx.) of water with 2 tablespoons (30 ml. approx.) of corn starch dissolved in the water instead of the 1/2 cup of flour. Cook it until it thickens. Remove the pot from the stove & add the raw strawberries. Pour the mixture into the crust & dot with butter. Bake as directed in the recipe. This method avoids any "flour-y" taste in the filling.

Rhubarb fool with lemongrass and white chocolate shavings

Ingredients

approximately 700g/1½lb rhubarb
2 lemongrass stalks very finely chopped to almost a powder
100ml/3½fl oz water
140g/5oz unrefined organic sugar
110g/4oz icing sugar
150ml/¼ pint crème fraîche (preferably organic) or 1 small carton
150ml/¼ pint mascarpone cream
4 tbsp white chocolate, grated or peeled into shavings
For the rhubarb lemonade:
1 lemon, juice only
1 small glass sweet wine, optional

Method

1. Wash and trim, but do not peel the rhubarb. Cut into even chunks 3cm/1¼in long approximately and put into a warm pan with water, the sugar and the lemongrass, cover and simmer and cook until pulpy - usually this takes about 10 minutes.
2. Strain through a sieve and reserve all the juices and allow the pulp to cool down.
3. Add the icing sugar to the mascarpone and whisk in, then gently fold in the crème fraîche and half the rhubarb.
4. Put the remaining rhubarb into four dishes or glasses and spoon the fool mixture on top. Allow to set and cool in the fridge and serve with the chocolate shavings on top.
5. Make the rhubarb lemonade: pass the juice through a fine sieve, add the lemon juice and taste. Add the sweet wine if you want to make it alcoholic and chill well in the fridge or freezer for a short while.
6. Serve in small iced glasses with the fool and some shortbread biscuits or Tuille biscuits.

That's fantastic - thank you Rob

Thanks also Shaun, that is a very unusual combination and will be great fun to use

Shaun:

Would that be "fool" in the sense that only a fool would pass up such a delicious sounding concoction? I'll have to try this one! Thanks!

Cathyml: You're welcome--I hope the pie meets your sweet-tooth needs!

OMG, I'm drooling.  I love strawberry rhubarb too, Rob. That recipe of yours sounds great too, Shaun.

Cathy, I think I know why Yorkshire rhubarb is special.  Because everything tastes better in Yorkshire, especially mushy peas.  lol

Have to try those recipes on Masterchef! I am hooked on Masterchef at the moment!

I love rhubarb - can't beat a stick of it with a sugar dip!