1 c. granulated sugar
1/3 c. all-purpose flour
2 c. strawberries, sliced
2 c. rhubarb, sliced
2 tbsp. butter

Heat oven to 425°F. Prepare pastry and set aside. Put 1/2 of the strawberries and rhubarb into pastry lined pie plate. Sprinkle with 1/2 of the sugar mixture. Repeat with remaining strawberries and rhubarb. Add sugar mixture. Dot with butter. Cover edge of pastry with aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.

Bake 40 to 50 minutes.

Option: Cook all ingredients on stove in saucepan over medium heat. Let boil and thicken, stirring constantly. Remove from heat. Let cool about 1 to 1 1/2 hours. Put in baked pastry shell. Cover and chill.

Makes 1 (9-inch) pie.