2 1/4 c. fresh rhubarb (cut in sm. cubes)
1 1/2 c. (scant) sugar (more or less depending on tartness of rhubarb)
2 tbsp. cornstarch
1 egg, beaten
2 tbsp. melted butter
2 1/4 cups fresh strawberries (or, if all rhubarb, make double amount of rhubarb).

Crust: Prepare as usual, then divide in half. Roll out to crust. Line 9 inch pie pan (fitting and pressing into place). Roll out top crust. Cut into 1/2 inch strips for lattice top. Cut into 1/2 inch strips and interweave on waxed paper. Chill lattice until ready to use.

Filling: Combine rhubarb or rhubarb/strawberries, sugar and cornstarch by tossing lightly with fork in large bowl. Drizzle beaten egg over rhubarb-sugar mix; toss. Mix again, adding butter. Fill lower pie plate with mix. Seal and finish off and top with chilled lattice. Bake in preheated 375 degree oven about 1 hour. Can serve with ice cream.