2 c. strawberries
2 c. rhubarb, cut up in 1 inch pieces
1 c. sugar
1/3 c. cornstarch
1/2 tsp. salt
2 pie crusts, unbaked

Combine sugar, cornstarch and salt. Stir into rhubarb and strawberries. Heat until thickened, stirring to prevent scorching and keep smooth. Put in 1 crust and top with the other. Seal edges, cut openings for steam in top. Sprinkle with sugar. Bake at 375 degrees F. until golden brown.