1/2 pkg. frozen rhubarb
1 c. sugar
1 tsp. lemon juice
1 pkg. frozen strawberries
2 1/2 tbsp. cornstarch
1/2 stick butter

Mix cornstarch into sugar. Set aside. Mix strawberries, rhubarb and lemon juice in pan. Lightly stir in cornstarch mixture to berries. Dot with butter. Put into deep dish pastry and cover with pastry topping. Bake 45 minutes at 350 degrees.