I'm glad you asked! I recently bought two stalks of rhubarb to make something for my dad. He was remembering rhubarb that his mother used to make. He doesn't remember very much, so I'd like to make something.
I don't do pie crust, but thought that I could combine them with possibly strawberries to make a puff pastry tart or just a compote. I need recipes too, please!

I haven't tried these yet, they are in my "to try" file. I found the recipe in a 2007 issue of BH&G.

Strawberry Rhubarb Bars

1-1/2 c quick oats
1 c flour
3/4 granulated sugar
3/4 c butter
1-1/2 c rhubarb, chopped
1/3 c granulated sugar
1/4 c water
1/2 tsp ground ginger
2 c chopped fresh strawberries
1 recipe Ginger Icing (follows)

Preheat oven to 350F. Line 8x8 baking pan with foil, extending foil over edges of pan. Coat foil with non-stick cooking spray.

In a bowl, stir together oats, flour and 3/4 c sugar. Using pastry blender, cut in butter until mixture resembles coarse crumbs. Remove 1/2 c of mixture and set aside. Press remaining mixture in the bottom of prepared pan. Bake 20 minutes.

In a medium saucepan combine rhubarb, 1/3 c sugar, water and ginger. Cook and stir for 8-10 minutes until filling is thick and bubbly. Stir in chopped strawberries. Remove 1/2 c filling, cover and set aside. Carefully spoon remaining filling over hot baked crust. Sprinkle with reserved oat mixture, pressing lightly into rhubarb filling.

Bake 30-35 minutes more or until top is golden and filling is bubbly. Cool in pan on wire rack. Lift from pan using foil and carefully pull foil away from sides. Cut into bars. Top each with a spoonful of reserved filling. Drizzle with Ginger Icing just before serving. (Makes 16 bars)

Ginger Icing

1/4 c powdered sugar
1/4 tsp ground ginger
3-4 tsp orange juice

In small bowl stir togethe powdered sugar, ginger and just enough orange juice to make of drizzling consistency.
(Makes 1/4 c icing)

Linda

You could make a strawberry rhubarb cake, with the amounts you have I'd make half a recipe and bake it in a square 8 inch pan.

Strawberry Rhubarb Coffee Cake

Filling:

3 c Sliced fresh or frozen rhubarb, 1 inch pieces
1 Qt. Fresh strawberries, mashed
2 tb Lemon juice
1 c Sugar
1/3 c Cornstarch

Cake:

3 c All-purpose flour
1 c Sugar
1 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1 c Butter or margarine, cut into pieces
1 1/2 c Buttermilk
2 Eggs
1 ts Vanilla extract

Topping:

1/4 c Butter or margarine
3/4 c All-purpose flour
3/4 c

Filling:

In a large saucepan combine rhubarb, strawberries and lemon juice. Cover and cook over medium heat about 5 minutes. Combine sugar and cornstarch; stir into saucepan. Bring to a boil, stirring constantly until thickened; remove from heat and set aside.

In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Beat buttermilk, eggs and vanilla; stir into crumb mixture. Spread half of the batter evenly into a greased 13" x 9" x 2" baking dish. Carefully spread filling on top. drop remaining batter by tablespoonfuls over filling.

Topping:

Melt butter in a saucepan over low heat. Remove from heat; stir in flour and sugar until mixture resembles coarse crumbs. Sprinkle over batter. Lay foil on lower rack to catch any juicy fruit spillovers. Bake at 350 degrees, for 40-45 minutes. Cool in pan. Cut into squares. Yield: 16-20 servings.

Or use the fruit and make a topping for cheesecake, I did that a little while ago and everyone loved it, as long as everyone loves cheesecake. I'm at work, but I'll try to post the recipe tonight.

Annie

what about a fruit cobbler? This one is really good and makes this kind of shiny crusty yummy crust on the top.

you could adapt to use both fruits? sounds like you may have about 2 cups?

Mom's Blueberry Cobbler - Kate

2 C blueberries
2 T lemon juice
3 T shortening
3/4 C sugar
1 C flour
1 t baking powder
1/4 t salt
1/2 C milk
1 C sugar
1 T corn starch
1/4 t salt
1 C boiling water

Place berries in bottom of greased 9 inch square baking pan. Sprinkle with lemon juice.
Cream shortening, add 3/4 C sugar, beat well.
Combine next 3 - stir.
Add to cream mixture alternately with milk.
Spread batter over berries.
Combine next 3 then sprinkle over batter.
Pour boiling water over top - don't stir!
Bake at 375 for 40-50 minutes.

AnnT's Rhubarb Crisp with the Strawberries added...

Here is a link that might be useful: Rhubarb Crisp

Thanks to all who responded. I went w/ the Rhubarb Crisp. I had all the ingredients and it was easy to pull together. It looks & smells wonderful. Plane delay has pushed dinner back. I could eat the whole thing myself right about now!

ooh good...I bet it was wonderful!