Last night I made a pie using Rhubarb that is fresh out of the gardn and the fresh raspberries that needed to be eaten up. They were both black and red ones. I used the usual recipe for rhubarb/strawberry pie and just put in the raspberries. It turned out so good but is even better chilled. The one issue I noticed is that there was even more juice so I would suggest doubling up the tapioca or flour to absorb the juice. Oh so good ladies.