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Wash 6 ounces of strawberries. Take a sharp small knife and carefully trim off the stems of the strawberries. Throw away the stems. Cut the strawberries into halves, if they're small, or quarters, if they're large. You should end up with about 1 cup of chopped strawberries. If you like more strawberries in the filling, adjust the ratio. For example, you could use 3 cups of strawberries and reduce the rhubarb to 4 cups. Wash 1 3/4 pounds (600 g) of rhubarb. Ensure that you wash away any dirt near the ends of the stalks. Take a large chef's knife and carefully cut off and discard the ends of the stalks. Cut the stalks into 3/4-inch thick pieces. You should end up with about 6 cups of chopped rhubarb. Place the chopped strawberries and chopped rhubarb into a large mixing bowl. Measure out and add the remaining filling ingredients to the bowl. You'll need:  1 1/2 cups (300 g) of granulated sugar 1/4 cup (27.5 g) of cornstarch 1/4 teaspoon of finely grated orange zest, plus 1 tablespoon of orange juice 1/4 teaspoon of salt Take a large spoon and toss the sugar, cornstarch, juice, and salt in with the strawberries and rhubarb. The strawberries and rhubarb should be completely coated in the sugary mixture. Let the filling sit for about 30 minutes while you prepare the rest of the pie. You'll notice the mixture becomes syrupy the longer it sits. You can now bake the strawberry rhubarb filling in a pie or tart or use it in another dessert recipe.
Wash and cut the strawberries. Wash and cut the rhubarb. Measure out the remaining ingredients. Stir the filling and let it sit.