Double pie crust for 9 inch pie
3 eggs
1/4 c. milk
1 3/4 c. sugar
1/3 c. sifted all-purpose flour
1 lb. rhubarb, washed, trimmed and cut in 1/2 inch pieces (about 3 c.)
1 c. strawberries, washed, hulled and halved
1 tbsp. butter

Beat eggs slightly with milk in large bowl. Stir in sugar and flour. Fold in rhubarb and strawberries. Pour into prepared pastry shell, dot with butter and cover with remaining top pie crust. Cut slits in top for steam. Bake in 400 degree oven for 1 hour until juices start to bubble out top of slits. Cool and enjoy!