Help, please. I'm make a rhubarb tart/pie for the first time. Went to buy apples and saw this lovely rhubarb. Of course I'm checking out a bunch of recipes, but would appreciate any input. I suppose the main challenge of rhubarb pie is to keep it from being mush pie. Is it best to partially precook both the shell and the filling, then bake the two together the rest of the way? Or bake it together all the way? My inclination is to do a tart, but perhaps this particular filling would benefit from the extra crust - and a lattice would be pretty with the filling. Should I put in a drop of (natural) colorant I have on hand or some genadine to pick up the color? I thought maybe a touch of lemon zest might peak up the flavor without adding tartness? Or is that gilding the lily? I notice a few recipes call for adding figs and/or dates. If I don't lattice the top, I've thought of thinly slicing a couple apples and forming a decorative "top crust with them. Any help gratefully accepted.