As you probably know, I'm a very picky eater. I have to take deep breaths before tasting something new. I had had rhubarb once in a pie as a child, but I couldn't really remember it. And my mom had had a strawberry rhubarb pie that she said was delicious. But other than that, I have to admit that I was a little scared. I kept assuring Brett, who was very wary of the rhubarb, that it would be good, but I didn't tell him that I was also trying to reassure myself.
I cut up two cups of strawberries, and two cups of rhubarb, drizzled them with 1tsp lemon juice/2T water/1/4 cup brown sugar/ 1/2 cup white sugar mixture. Stirred that up and then dumped it into a baking dish. I made a traditional streusel topping- no oats or nuts- and sprinkled that on top. I let it bake at 350 degrees for 40 minutes (instead of 30) because the recipe was for individual servings and I thought it might need longer.
When it came out of the oven it was bubbling and beautiful, but very liquidy. I think that maybe it didn't need the extra cooking time after all.
It turns out that I stressed out over rhubarb for no reason, because it was delicious. Brett claimed he couldn't even taste it. The truth is, that anything would be good under all that sugar!