9 inch pie crust
3 c. strawberries
3 c. rhubarb (1/2 inch pieces)
2 c. sugar
1/3 c. melted butter
1/3 c. flour
1/8 tsp. salt
1 tbsp. lemon juice

Line pie pan with your favorite crust (reserve enough for a top crust). Cut strawberries in half and cut rhubarb in 1/2 inch pieces. Place in pie crust. Mix sugar, flour, salt. Sprinkle over the fruit. Add lemon juice and melted butter over the fruit. Cover with top crust. Press edges together. Brush milk on top of crust. Leave vent holes for steam. Bake 50 minutes at 425 degrees. Serve with strawberry ice cream.