These are probably my favorite of all rhubarb strawberry combos. Hope you don't mind me sending it along.

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STRAWBERRY RHUBARB PIE

2 cups diced rhubarb
2 cups sliced strawberries
1 1/4 cups sugar
4 tablespoons minute tapioca
1/4 teaspoon salt
1 tablespoon butter
Pastry for 2 crust pie

Combine rhubarb and strawberries in large bowl.

Combine sugar, tapioca and salt in small bowl. Add to fruit and let stand while preparing pastry.

Spoon rhubarb mixture into pie shell. Dot with butter and cover with top crust. Slit top and flute edges.

Bake at 400 degrees F for 40-45 minutes.

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RHUBARB STRAWBERRY DESSERT
Makes 1 (13x9-inch) dessert

1 recipe Rhubarb Filling (recipe follows)
3 1/2 cups flour, divided use
1 3/4 cups sugar, divided use
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 cups butter or margarine, divided use
1 cup buttermilk
2 eggs, slightly beaten
1 teaspoon vanilla

Prepare the Rhubarb Filling; set aside to cool.

in a mixing bowl stir together 3 cups flour, 1 cup sugar, baking soda and baking powder. Cut in 1 cup butter to fine crumbs; set aside.

Beat together buttermilk, eggs, and vanilla; add to dry ingredients. Stir to moisten. Spread half the batter in a greased 13x9x2 inch baking pan. Spread cooled filling over batter in pan. Spoon remaining batter in small mounds atop filling.

Combine remaining 3/4 cup sugar and the remaining 1/2 cup flour; cut in the remaining 1/4 cup butter to fine crumbs. Sprinkle crumbs over batter in pan.

Bake at 350 degrees F for 40-45 minutes.

RHUBARB FILLING

3 cups fresh rhubarb, cut in 1-inch pieces (or one 13 ounce package frozen unsweetened rhubarb)
1 (16 ounce) package frozen sliced sweetened strawberries, thawed
2 tablespoons lemon juice
1 cup sugar
1/3 cup cornstarch

In a pan, combine rhubarb and strawberries in a saucepan; cover and cook fruit, for about 5 minutes.. Add lemon juice.

Combine sugar and cornstarch; add to rhubarb mixture. Cook and stir for 4-5 minutes or until thickened and bubbly.