While I love just straight rhubarb, not everyone can take the puckering power without the kiss of sweet strawberry. So here is a simple pie recipe to match the day. Preheat your oven to 425 degrees.
In a bowl combine 1 1/2 pounds rhubarb, trimmed and cut into 1/2″ pieces, 2 pints strawberries, hulled and sliced, 1 cup granulated sugar, 2 heaping Tablespoons AP flour, 1/2 teaspoon cinnamon, a pinch of salt, 2 teaspoons vanilla, juice of 1/2 lemon. Mix well and set aside.
You can make your favorite pie crust, mine comes out of a box in the fridge. Press it into a pie pan evenly and do not trim the edges. Pour the fruit mixture into the prepared crust. Slice an additional pie crust into strips and form into a lattice work on top. Crimp dough around the edges. Mis together 1 egg and 1 Tablespoon milk to create an egg wash, paint the lattice and sprinkle with Turbinado sugar. Cover the crust edges with 3 two inch pieces of foil to prevent over-browning.
Place into preheated oven with sheet pan underneath to catch bubbly drips. After 20 minutes reduce heat to 375 degrees and remove foil. Let cook an additional 50 minutes. Remove and let cool completely before slicing. Enjoy!