I agree, strawberries (horrors-strawberry jello) pollute a rhubarb pie.

My mom makes hers like your Mom and it developes during baking an
interesting lacy "crust" on top. Always served cold.

If you have never tried rhubarb you should start with a cold rhubarb
cream pie which is less tart-in addition to the eggs and sugar you use
cream. Single standard pie crust. Spices seem to vary amongst cooks. A
tiny bit of nutmeg? A nearby german community puts a meringue on top.
One of these days I want to try making the pie using eggs and a can of
sweetened condensed milk.

I don't care for a hard cold lump of ice cream on a cold pie (don't like
hot pie and hate apple pie) but sweetened liquid cream blended just a
little drizzled over can be quite good. I bet that Bailey's all natural
dairy creamer would be good too. Otherwise, I usually use the Extra
Creamy Cool Whip.

Most crisps have an oatmeal topping which I prefer-Mom's was more
cakelike:

4 c chopped rhubarb mixed with 3/4 cup sugar-put in square baking pan.
Sprinkle 2 Tbsp flour over top. Add a dash of salt and nutmeg.

Separate bowl 1/2 cup butter, 1 cup flour, 1 cup brown sugar-cut/mix
slightly lumpy. Put over top of rhubarb mixture.

10-15 minutes 450 degrees then 20-30 minutes 350 degrees. Remove when
color looks right to you.