I bought some slender, ruby stalks of rhubarb the other day and a basket of strawberries. I cut the rhubarb into 3/4" crescents and the strawberries in half and tossed them together with a bit of sugar, a bit of cinnamon and a bit of water.
I squeezed the juice out of one Meyer lemon and tossed the whole mixture together.
Then I threw the combination into a lightly buttered pie plate and topped it with brown sugar, flour, cinnamon and cold butter.
I baked it at 350 degrees and served it warm. We all ate it for a couple of days for snacks, after dinner and even breakfast.
I am more modest now, but I still think that one of the pleasantest of all emotions is to know that I, I with my brain and my hands, have nourished my beloved few, that I have concocted a stew or a story, a rarity or a plain dish, to sustain them truly against the hungers of the world.