Pastry for double-crust pie
1 1/4 c. sugar
5 tbsp. flour
1/4 tsp. salt
2 c. fresh rhubarb, cut in 1-inch pieces
2 c. fresh strawberries, hulled and cut in half
2 tbsp. butter

Heat oven to 425 degrees. Line 9-inch pie plate with crust. Roll out top crust. Mix all ingredients except rhubarb, strawberries, and butter.

Place half of rhubarb, half of strawberries in the pie plate; sprinkle with half of the sugar mixture. Repeat, then dot with butter. Cover with top crust. Bake 40-50 minutes. Serve warm or cold.