Pastry for 9-inch (2 crust) pie
3 c. diced rhubarb
1 c. sliced strawberries
1 tbsp. butter
6 tbsp. flour
1 tsp. grated orange peel

Heat oven to 425 degrees. Roll out 1/2 the pastry for bottom crust and line a 9-inch pie pan. Combine rhubarb and strawberries. Mix together flour, sugar and orange peel. Sprinkle over fruits and toss lightly.

Pour mixture into pastry-lined pie pan. Dot with butter. Place remaining pastry over fruit. Trim and flute edge. Bake 45-50 minutes.