4 c. frozen rhubarb
1 c. sugar
1 tsp. lemon juice
1 pkg. (4 c.) frozen strawberries
2 1/2 tbsp. cornstarch
1/2 stick butter

Mix cornstarch and sugar; set aside. Mix strawberries, rhubarb, and lemon juice in a pan. Lightly stir in cornstarch mixture into berries. Dot with butter and cover with a pastry topping. Bake 45 minutes at 350 degrees. This is great served hot with a scoop of vanilla ice cream.