A Strawberry rhubarb pie, is a type of tart/sweet pie made with a strawberry and rhubarb filling, and sometimes containing tapioca. The pie is usually prepared with a bottom pie crust and a variety of styles of upper crust, depending on preference and region. In the United States, often a lattice-style upper crust is the upper crust of choice for this sort of pie.
This pie is a traditional dessert throughout the US South including the Appalachian regions, and is part of New England cuisine.  Rhubarb pies and desserts are popular in Canada too as the rhubarb plant can survive in cold weather climates.  The filling for this pie is prepared in a non-aluminum pan. Only the stalks of the rhubarb are used, as the leaves and roots contain oxalic acid and other unknown poisons. Frostbitten stalks are also avoided as they can also be toxic. Rhubarb used in strawberry rhubarb pie is rinsed and trimmed, and can also be peeled.
Below is information concerning the two main ingredients found in this dessert pie. Of note, rhubarb contains poisonous parts hence the detailed information on how to prepare this vegetable that's normally eaten as a fruit.
This strawberry rhubarb pie has had a piece cut from it.
Rhubarb is a vegetable that originated from Western China, Tibet, Mongolia, Siberia. Ben Franklin is credited with bringing rhubarb seeds to America. By 1829, rhubarb seeds were being sold in garden catalogs. The rhubarb plant grows well in northern climates.  It is a member of the buckwheat family. The only edible parts of the rhubarb plant is the stalk. The leaves and roots are poisonous as they contain oxalic acid and another unknown poison. Frostbitten stalks could be poisonous and should not be eaten. To prepare the plant trim off the ends and rinse well. Peel the rhubarb, if desired. Cook the prepared rhubarb in a non-aluminum pan. A common folk name for rhubarb is pie plant presumably because it is commonly used in pies.  Rhubarb is the harbinger for spring as harvesting can begin in April.