1 double pie crust, unbaked
2 c. strawberries, mashed
4 tbsp. water
1/2 c. sugar
3 tbsp. cornstarch
2 1/2 c. rhubarb, diced
1 c. sugar
2 tbsp. butter

Bring strawberries and water to boiling point; remove from heat. Mix 1/2 cup sugar and cornstarch; gradually stir into strawberries. Cook over medium-low heat until thickened and clear. Cool.

Spread rhubarb over crust bottom. Sprinkle with 1 cup sugar and dot with butter. Cover with strawberry mixture. Then cover with top crust; make slits. Bake at 450 degrees for 10 minutes; reduce to 350 degrees and bake for an additional 30-40 minutes.