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Ingredients

• ✓ rhubarb stalk
• strawberry
• sugar
• raisin
• all-purpose flour
• ginger
• pastry
• egg white
• butter

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Combine rhubarb, strawberries, sugar, raisins, flour, and ginger in a bowl; set filling aside for 15 minutes.
3. 3 Meanwhile, roll out half the dough to fit a 9-inch pie plate; place into a 9-inch pie plate. Roll out remaining dough on a floured work surface into a 10-inch circle. Cut into ¾-inch wide strips with a sharp knife or pastry wheel; set aside.
4. 4 Brush bottom crust with egg white; pour in filling and dot evenly with butter. Place pie on a rimmed baking sheet.
5. 5 Moisten the rim of the pie with a small amount of water. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.
6. 6 Bake in the preheated oven for 20 minutes. Reduce the oven temperature to 400 degrees F (205 degrees C); bake until golden, about 20 minutes more. Line crust edges with aluminum foil if they begin to brown too quickly.

By Sue Walker

Ingredients

• ✓ rhubarb stalk
• all-purpose flour
• salt
• vegetable oil
• milk
• strawberry
• white sugar
• tapioca
• nutmeg
• salt

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Combine flour and salt in a large bowl. Pour oil into a 1 cup-sized measuring cup and top with milk; do not mix. Pour oil-milk mixture over flour; blend with a fork until dough forms. Divide dough into 2 balls.
3. 3 Place 1 ball on a sheet of waxed paper. Top with another sheet of waxed paper and roll out large enough to fit a 9-inch pie plate. Repeat with remaining dough ball. Peel the top paper off of one of the crusts and flip dough into the pie plate. Peel off the paper and press dough in. Set aside remaining dough for top crust.
4. 4 Mix together rhubarb, strawberries, sugar, tapioca, nutmeg, and salt in a large bowl until fruit is well coated; pour into prepared crust in the pie plate. Cover with top crust; trim and flute the edges to seal, then cut several slits in top crust to allow steam to escape.
5. 5 Bake in the preheated oven for 20 minutes. Reduce oven temperature to 375 degrees F (190 degrees C) and continue to bake for 20 more minutes. Let pie cool before cutting.

By Deb Lacey

Ingredients

• ✓ rhubarb stalk
• spinach
• water
• white sugar
• red wine vinegar
• olive oil

Instructions

1. 1 Arrange the spinach leaves on a platter.
2. 2 Place the rhubarb in a skillet with enough water to cover by 1 inch; add the sugar. Bring the rhubarb to a gentle boil over medium-low heat and simmer until the sugar has dissolved and the rhubarb is lightly cooked, about 2 minutes. Remove the rhubarb with a slotted spoon and distribute over the spinach.
3. 3 Stir the vinegar into the liquid left in the skillet, raise heat to medium, and bring to a boil. Return heat to medium-low and cook until the liquid has reduced to about 3/4 cup, about 10 minutes. Remove from the heat, whisk in the olive oil, and pour the hot dressing over the spinach and rhubarb to wilt the lettuce. Divide salad between 2 plates; serve warm.

By Chef Matt

Ingredients

• ✓ rhubarb stalk
• white sugar
• water
• lemon juice
• salt
• egg yolk
• butter

Instructions

1. 1 Combine diced rhubarb, sugar, water, lemon juice, and salt in a medium-sized saucepan. Bring to a boil over medium heat, then reduce heat to medium-low and cook, stirring occasionally, until rhubarb is soft, about 10 minutes.
2. 2 Pour rhubarb mixture into a mini food processor or blender; blend until smooth, 10 to 20 seconds. Reserve 1/3 cup rhubarb mixture; return remaining mixture to saucepan over low heat.
3. 3 Whisk egg yolks together in a small bowl. Slowly add reserved 1/3 cup rhubarb mixture, whisking constantly. Slowly whisk egg-rhubarb mixture back into the saucepan; continue whisking until mixture thickened and curd coats the back of a metal spoon, about 5 minutes. Whisk in butter until melted and fully incorporated.
4. 4 Pour into a sterile jar, cool, and cover. Store curd in the refrigerator for up to 1 week.

By France Cevallos