2 c. fresh raspberries
4 c. fresh rhubarb, diced
1 1/4 c. sugar
1/3 c. flour
1 tsp. fresh lemon juice
1 tbsp. butter chips

Put rhubarb and raspberries in large bowl. Add sugar, flour and lemon juice. Toss very gently and spoon into pie crust. Dot with butter and cover with lattice top. Brush with egg wash - 1 egg whisked with 2 tablespoons cream. Bake at 350 degrees for 1 1/2 hours.