1 1/2 tbsp. of butter
1 1/2 c. flour
1/4 c. ground pecans
1/8 tsp. salt
1/4 c. shortening
3 tbsp. cold water
1 1/3 c. sugar
1/3 c. sugar
2 c. cut rhubarb
2 c. sliced strawberries

In a medium bowl, combine 1 1/2 cups flour, pecans and salt. Cut in shortening with a pastry blender until mixture resembles coarse meal. Add only enough water to hold mixture together. Shape into ball, wrap and chill. Preheat oven to 425 degrees. In a large bowl, mix sugar and 1/3 cup flour. Add rhubarb and strawberries. Mix lightly to blend. Set aside. Let dough stand at room temperature for 5 minutes. Roll out dough on floured board to 1/8 inch thickness. Line plate with dough and fill with strawberries and rhubarb. Dot with butter. Bake at 425 degrees for 40 to 45 minutes or until done cool on rack.