1 pt. strawberries, hulled
2 c. 1/2" pieces rhubarb
1 c. sugar
1/4 c. cornstarch
1/4 tsp. cinnamon
1/8 tsp. salt
2 tbsp. butter

Combine strawberries with rhubarb. Mix sugar, cornstarch, cinnamon and salt; stir into fruit thoroughly. Turn into pastry lined 9 inch pie pan. Dot with butter. Place top pastry over filling and cut slits on top. Bake in 425 degree oven for 40-50 minutes.