Growing up, I was told that rhubarb was sour and not worth eating, so I never bothered. Last year, I discovered Upper Crust's strawberry-rhubarb pie, and it was delicious! (I thought, however, that a homemade pie could be even better.)
I'd like to learn more about this intriguing ingredient. A few days ago, I made a strawberry-rhubarb pie with tapioca as the thickener. Possibly because I let the filling stand a couple of hours before baking, the filling seemed excessively gloppy--more jelled juice than fruit--and tasting much more of strawberries than anything else, though I used equal measures of strawberries and rhubarb.
I chose the slenderest, least-red rhubarb stems. Would the bigger, tougher-looking stalks been more flavorful? Should I have used another thickener, or not let the filling stand before baking? Does anyone have a good recipe to share?