1 1/4 c. sugar
4 tbsp. flour
1/2 tsp. salt
Softened butter
Milk
3 c. rhubarb, cut in 1/2" pieces
1 c. crushed, drained strawberries (fresh or frozen)
Pie crust for a 2 crust 9" pie

Line a 9 inch pie pan with half the pastry. Combine sugar, flour and salt in a bowl. Add rhubarb and strawberries, tossing to coat well. Pile into pan, dot with butter. Roll out remaining pastry and make a lattice top, crimping edges. Brush pastry with milk. Bake in oven preheated to 425 degrees for 10 minutes. Reduce heat to 350 degrees. Bake about 40 minutes longer or until filling is bubbly and crust is brown.