There was nothing else to do but just make a straight-up rhubarb pie.
No strawberries, no custard, no frills. Just rhubarb in a double crust.
First, I slice it into 1/2 (or so) pieces, and toss it with 1/2 cup (or so) sugar.
Let this chill for an hour (or so), then drain.
The pie crust rolling scene in my lovely kitchen under construction. A girl's gotta make pie.
Pour 2 cups sugar over the rhubarb (you can increase or decrease depending on your tart/sweet preference).
Sprinkle with 3 T flour
Dot with slices of butter-2 T total.
Sprinkle with your choice of cinnamon, nutmeg or a combo.
I really just waved the cinnamon jar over the pie to give it the idea of cinnamon,
because I prefer nutmeg. I sprinkled on about 1 teaspoon of that.
Cover with top crust, crimp edges and vent.
Bake at 350 degrees for 60 to 70 minutes, until crust is golden and filling is bubbling.
The pie is still piping hot, but I really, really really want a slice. Patience.
Thanks to my lovely neighbors for the rhubarb and for letting me heat up your kitchen on this already hot day. I'm sure to be sharing this pie.