Pastry for 2-crust pie
1 1/4 c. sugar
1/8 tsp. salt
1/3 c. flour
2 c. fresh strawberries
2 c. (1-inch pieces) fresh rhubarb
2 tbsp. butter
1 tbsp. sugar

Combine 1 1/4 cups sugar, salt and flour. Arrange half of strawberry-rhubarb in pastry-lined 9-inch pie pan. Sprinkle with half of sugar mixture. Repeat with remaining fruit and sugar mixture. Dot with butter. Adjust top crust and flute edges. Brush top of pie with cold water and sprinkle on 1 tablespoon sugar. Cut steam vents. Bake in hot oven (425 degrees) for 40-50 minutes or until rhubarb is tender and crust is brown.