For the first 200 years in America, rhubarb pies were almost as popular as apple or mince. In fact, so strong was the connection that for years people called rhubarb “pie plant.” Technically a vegetable, rhubarb makes as good a crisp as it does a pie. Not only does the old rhubarb-and-strawberries combination play sour against sweet, but the two arrive in the garden at the same time in spring.