Fresh local gariguette strawberries from the market.
The next step was to trim, chop, and macerate the rhubarb. I had a good mix of very thin stems and some thick ones. All of them got cut down to the right size before being sprinkled with sugar and left to sit for a couple of hours.
Chopped rhubarb from the garden, macerating with sugar.
I mixed up an egg and some flour with the rhubarb, then baked it in the crust until it was cooked. Once it cooled a little, I sliced the strawberries and arranged them on top. Then I painted them with a glaze of strawberry jam and some of the sweet juice from the marinated rhubarb.
The finished pie with a rustic crust.
The pie was not overly sweet. I could have added more sugar to the rhubarb, but it really didn't need it. Too sweet is too sweet. This was just right.