2 c. diced rhubarb, approx. 1 inch lengths
2 c. sliced strawberries
3 1/2 tbsp. cornstarch
1 1/4 to 2 c. sugar (I use less than 2 c.)
1 tsp. grated orange rind
1 tbsp. butter

Let ingredients stand for 15 minutes. Add to pie shell, dot with butter. Cover with top crust, bake 425 degrees for 10 minutes. Reduce to 350 degrees for 35 minutes, or until done.

For lattice top, roll pastry into a 10 inch circle. Cut 10 (1/2 inch) strips. Holding each strip, twist gently to form spirals. Place 5 of the strips across filling. Weave lattice crust with remaining strips by folding back alternating strips as each cross strip is added. Fold trimmed edge of lower crust over ends of strips; seal and flute edge. You can do it!