9 inch pie crust
1 2/3 c. sugar
1/3 c. flour
2 c. chopped (ripe) rhubarb
2 c. fresh sliced strawberries
1 1/4 tsp. butter

Mix sugar and flour. Mix lightly into strawberries and rhubarb. Pour mixture into pie shell and dot with butter. Cover pie crust with other 1/2 of shell. Cover the edges with 1 1/2 inch wide strips of aluminum foil. Bake 425 degrees for 40-50 minutes.