Strawberry and Rhubarb Pie x's 2

This weekend I made my first recipe using rhubarb.  I have two giant plants of rhubarb growing in my front yard.  It multiplied into 2 on its own.  It's ALIVE!

Anyways, I used the basic crust recipe from the Crisco can.  And I learned I should always pre-bake (slightly) the bottom crust.  I had the hardest time getting the bottom of both batches cooked all the way through. The pie was for my neighbors, who are the nicest people and always giving us baked goods and things from their garden.  I made a mini pie for myself so I could taste it and rhubarb pie for the first time.

It didn't care for the rhubarb although the strawberry part was amazing.  But...my friend came to visit today.  I had crust, strawberries, and rhubarb leftover.  I was going to just make a strawberry tart for us but K said she loved rhubarb so I tried the same recipe again.  Only this time things ended up differently.  We were busy with lunch and the babies so the rhubarb sat in the sugar/flour mixture for at least an hour (instead of a half hour). 

The batch turned out great!  I didn't taste the bitterness of the rhubarb at all.  Now, I learned there are multiple types of rhubarb plant.  I have the green version.  There is also a red rhubarb plant that is less bitter and easier to cook with--according to the internet.  Well, I'm happy I tried this again.  Now my rhubarb plant will not go to waste.  Next time maybe I'll try muffins.