What To Do With Rhubarb?

Sometime last week, my husband's grandaunt gave us a big bag of rhubarb from her garden. I don't eat it raw, so the only thing I know how to do with it is make cobbler or pie. It's too warm for cobbler, so pie it was.

I had a strawberry rhubarb pie filling recipe I used and quite liked last year, but for the life of me, I can't find it. I write down recipes I want to keep in my little recipe book, but it must've slipped my mind, and that little scrap of paper must've gone into hiding.

So instead, I used the recipe from Smitten Kitchen. I've tried many of her recipes and have yet to be disappointed. The only thing I changed was instead of using cornstarch, I used tapioca pearls. The pie crust is the pate brisee one I've always used from Martha Stewart.

I took it to a cookout yesterday and it was well-received, so I wrote it down in my recipe book this morning lest it goes missing again.