Rhubarb paired with raspberries may not be as common a pie filling as rhubarb and strawberries, but the combination is just as delicious (or even more so, depending on who you ask). In this recipe from " Martha Stewart's New Pies & Tarts," the two are simply tossed with cornstarch and sugar, then centered on small rounds of pate brisee to create individual galettes.
These came out wonderfully! Cons are time and effort, and some might object to how sour the recipe is. Also, the recipe calls for 6.5 cups of raspberry/rhubarb filling, but only 4 cups total of filling are actually used. Overall quite tasty and the mini portions are fun.
This recipe is awesome. I love the rhubarb to berry ratio. I am making gluten free this time.