Strawberry rhubarb pie and apple tartlet,early summer

This strawberry rhubarb pie has an all-butter crust. I had a lot of trouble with the crust as always. The crust always gets too thick and bunched up around the edges where I crimp it. Other than the crust edge, the pie itself was quite good--a lot of lemony tart-sweet rhubarb and a small amount of strawberries. I've made all-rhubarb pies before, but the strawberry rhubarb mix is classic, though my favorite is a higher proportion of rhubarb to strawberry. I never think of rhubarb except for that short time in early summer...can you even get it in supermarkets year-round (like so much other off-season produce)? I've been trying to make more of an effort to cook seasonally, but I find it hard to remember when what's in season at any given time, especially in the winter (turnips?).

When I made the pie I had a little bit of extra crust which I didn't want to just toss in the garbage. I rummaged around in the refrigerator and found a shriveling apple on its last legs in the refrigerator, so naturally I thought "impromptu bonus dessert" and decided to try my hand (as it turns out, it ended up about the size of the palm of one's hand) at improvising a recipe. I wish I'd thought to include something in the picture to give a sense of scale. So an apple, both chopped and sliced, sugar, cinnamon, a little bit of lemon juice, and a splash of Grand Marnier went into the tartlet.