1 pt. strawberries
2 c. raw rhubarb
3/4 c. light brown sugar
1/4 c. white sugar
2 tbsp. flour
1 tsp. grated lemon rind

Combine strawberries and rhubarb. Combine remaining ingredients to make pie filling.

Pour filling into a prepared bottom pie crust. Top may be left open or covered with a lattice-top crust or pastry may be cut out using cookie cutters to decorate edges.

Preheat oven to 375°F and bake for 50 minutes.