Rhubarb-Strawberry Custard Pie with Meringue

Last night I made this pie, a variation from a recipe in Joy of Cooking.  The only problem with it is that our rhubarb is a green variety with only a bit of red on the stalks, so that when mixed into the custard the greenish-yellow color is a bit off-putting. That's why I added some strawberries to this, to help with the color.  Last time I made this pie, it was all-rhubarb (the Victoria rhubarb we grow in our garden), and the color unfortunately has led to our daughter refusing to eat rhubarb.  I'm hoping to some day win her back.

Here's what the pie looked like: