The best solution is to refrigerate strawberries, unwashed. Then, just before eating or cooking, hull the strawberries. Place the berries in a colander, hold under cold running water for a few minutes and make sure each berry gets a thorough shower. Gently pat dry, and don't wash more berries than you'll use immediately. Rhubarb doesn't present the same problems.
Raw rhubarb is too sour to be palatable.
Just make sure you buy firm and blemish-free stalks. Sometimes very thick stalks are woody inside. You may be better off choosing a medium thickness. When you've had your fill of fresh strawberries, combine the berries with rhubarb in a scrumptious cobbler with a sweet biscuit topping. Serve with a scoop of vanilla ice cream for a real treat.