3 c. rhubarb (1/2" pieces)
1 c. strawberries (frozen or fresh)
3 tbsp. butter
2 well beaten eggs
2 1/2 c. sugar (less if too sweet)
4 tbsp. flour (or cornstarch)

Cream butter. Add beaten eggs. Combine sugar and flour; add to butter and egg mixture. Put fruits in pastry. Pour mixture over fruits. Either use top crust or strips. Bake at once in very hot oven, 450 degrees for 10 minutes. Reduce heat to 325 degrees and bake until filling is thickened, 25-30 minutes. Cool completely before serving. Serve soon after cooling.