2 c. sliced strawberries
3 c. cut up rhubarb
1 c. sugar
6 tbsp. flour
1/2 tsp. cinnamon
2 tbsp. butter

TOP CRUST:

1 c. flour
1/2 tsp. salt
1/4 c. butter and 3 tbsp. shortening
2-3 tbsp. ice water

TO TOP:

1 tbsp. milk
1 tbsp. sugar

Put prepared fruit in 9 inch baking dish 2 inches deep.

Combine sugar, flour and cinnamon and scatter over fruit. Dot with butter.

Crust: Combine flour and salt. Cut in butter and shortening. Add ice water and roll out. Flute crust against edge and press to inside of dish. Moisten with milk. Sprinkle sugar. Make slits. 350 degrees, 50-60 minutes.