9 inch two crust pie pastry
2 c. rhubarb, cut 1/2 inch pieces
2 c. strawberries
1 1/4 c. sugar
1/3 c. flour
2 tbsp. butter
1/2 tsp. grated orange peel if desired

Prepare pie pastry. Stir together the sugar, flour and orange peel. Turn half the fruit into pastry, lined pan; sprinkle with sugar mixture; add remaining fruit and rest of sugar. Dot with butter. Cover with top crust and cover edge with strip of foil. Bake at 425 degrees 45 minutes or until juice is bubbling and crust is brown.