pastry for double crust pie
2 c. rhubarb, cut into 1 1/2-inch pieces
2 c. thickly sliced strawberries
1 1/4 c. sugar
1/3 c. flour
4 tsp. butter
cream (for brushing crust)
2 tsp. sugar

Preheat oven to 400°F. Line a 9-inch pie pan with pastry. Fill with rhubarb and strawberries tossed together. Combine sugar and flour and sprinkle over rhubarb and strawberries. Shake the pan to distribute the sugar. Dot with butter.

Make lattice strips of pastry; place them crosswise over the fruit. Moisten edges of crust with ice water. Pinch edges of pie crust together well. Brush pastry strips with cream and sprinkle with sugar. Cover edges of crust with a strip of foil.

Bake 15 minutes, then remove the foil and bake 30 to 35 minutes more. Before pie is completely done, taste a bit of the juice for sweetness. A little sugar can be sprinkled between the lattice strips if needed.