strawberry rhubarb pie is like the spring pie of all the spring pies…kate mcdermott’s “art of the pie” includes several pies using rhubarb…i can’t wait to bake my way through them all!my dear mother invited my brothers over to my house the evening i was making this, and so my “baking mind” was trying to multi-task (making dinner, plus dessert for them) and i didn’t think to add more flour and tapioca to my filling, then the recipe instructed because i used honey and not sugar.and since my two younger brothers arrived while i was preparing to bake it, they helped add the egg wash to the top while i cleaned up the counter and quickly washed the dishes. it’s fun to watch them stressing over something so simple.this pie needs a long bake time. i baked mine for an hour and a half; and just between you and me, i think it may have needed a bit more oven time.but i was told that it was enjoyed by my family the next afternoon topped with whipped cream, and they didn’t mind the messy pie! too much=) i mean the flavor was good…but the texture needed some work. i’m not giving up yet and hope in the near future to re-create this pie (still with honey as my sweetener) that has the perfect filling consistency. wish me luck!