FILLING (FOR 9 INCH PIE)
4 c. rhubarb and strawberries, 2 cups of each cut into pieces
1 1/3 to 2 c. sugar depending on ripeness of fruit
1/3 c. flour
2 pastry crusts

Mix together fruit, sugar and flour. Let sit while you make 2 crusts. Pour filling into pie crust, dot with 1 1/2 tablespoons butter. Cover with top crust with slits. Optional, sprinkle with sugar. Bake until brown and juice begins to bubble thorough slits. Bake at 425 degrees for 40 to 50 minutes.