3 c. 1/2 inch pieces fresh rhubarb or 1 pkg. (16 oz.) frozen cut rhubarb
1 pt. strawberries, washed, hulled and halved
3/4 c. sugar
6 tbsp. all purpose flour
1 tbsp. grated orange rind
1 tsp. grated lemon rind
1/8 tsp. salt
2 tbsp. butter, melted
Sugar

Prepare pastry for a 9 inch double-crusted pie. Line 9 inch pie pan with half the pastry. Preheat oven to very hot 450 degrees.

Combine rhubarb, strawberries, sugar, flour, orange and lemon rinds and salt in large bowl; toss to mix. Spoon into pastry-lined pie plate. Pour melted butter over.

Roll out remaining pastry into circle. Place top crust over filling; trim overhang to 1 inch; seal; fold under flush with rim; pinch to make stand up edge; flute. Cut vents in top. Sprinkle lightly with sugar.

Bake in preheated 450 degree oven for 10 minutes. Lower temperature to moderate 350 degree oven. Bake 40 minutes or until crust is golden. Cool on wire rack before serving.