Pastry for double-crust 9-inch pie
3/4 c. sugar
1/2 c. firmly packed brown sugar
1/4 c. cornstarch
3 c. sliced fresh rhubarb
2 c. sm. fresh strawberries
1 tsp. milk
1 tsp. sugar

I use frozen rhubarb and berries with equal success.

Line a 9-inch pie plate with half of pastry; set aside.

Combine 3/4 cup sugar, brown sugar, and cornstarch; add rhubarb and strawberries and toss gently. Spoon into prepared pastry shell. Place top crust on or make a lattice top with 1/2 inch strips. Brush pastry with milk; sprinkle pie with 1 teaspoon sugar. Bake at 425 degrees for 12 to 15 minutes, then turn to 375 degrees for 40 or 45 minutes.