OK, got some lovely rhubarb, strawberries and quark (cottage cheese) also some cream and eggs. Flour and butter to make pastry—any ideas, recipes? Pastry and me are strangers in the kitchen tho not in the dining room.

curiously, rhubarb on icecream is blooming good alright 

                  Use your flour etc to make a basic short-crust pastry, there's endless good recipes around for that.
        Clean and dice then cook the rhubarb in water and sugar, add a tiny drop of vanilla essence too, about 100gs of white sugar per kilo of rhubarb. You can of course substitute brown or raw sugar if that suits your tastes.
        ( Apricots or peaches can be added to the rhubarb, half and half, fresh or a few dried at the start of cooking, that makes for an interesting and delicious alternative)      
         Allow to cool, then taste it and adjust the sweetness by adding a taste or three of honey, trust your own judgement there.
          Line an oven dish with pastry and prick it all over with a fork, then cover with paper or tinfoil and fill with rice or similar and cook gently until firm and dry, do not overcook by using a high heat. You'll find this method and suggested temperatures etc on many cooking or recipe sites.
          Add the rhubarb mix and top with more pastry, decorate as you see fit, criss-crossing strips to form a mesh effect is a common and attractive method, as is using a drinking glass or cup to cut out circles and laying them on overlapping each other from the outer edge in.
         Shop-bought sheets of puff pastry will work well for the top too, puff is a real b*gger to make at home and not usually a good idea for the amateur.
          Baste the top with beaten egg for a golden colour and crispness.
          Place in pre-heated oven and cook on about 180c until golden brown and remove and allow to cool slightly, hot sugar will burn like all get-out if you're not careful.
          Serve with ice-cream or cream, whipped or not, or even with milk, although it can be eaten without if you prefer.
          Can be kept and eaten cold too, leftovers will keep for up to a week in the fridge although the pastry will go soft, this can easily be dealt with by reheating gently in the oven at 100c till hot enough to eat.

         The soft cheese and strawberries can be combined in any way you like, it's virtually impossible to get that wrong, lol.
          Slice and layer them and drizzle honey or caramel over them looks nice, mint leaves make a delicious garnish too.
         If you have a deep-fryer and are feeling adventurous then you can wrap the cheese around sections of strawberry to form a ball, then crumb them and chill them in the freezer to hold their shape.
         Quickly deep-fry until golden to eat immediately, honey makes a nice addition there too if a little is drizzled on as serving.
          Make sure you have clean oil in the deep-fryer, Peanut oil is the best as it doesn't burn easily.
          NEVER use Olive oil in a deep-fryer, it's a sure method for a culinary disaster, and quite possibly a kitchen fire! 

         Have fun!