4 c. rhubarb, cut in 1-inch lengths, cut leaves off
1 1/4 c. sugar
3 scant tbsp. all-purpose flour
1/8 tsp. salt
2 tbsp. butter
1 tbsp. lemon juice
Strawberries

Mix sugar, flour and salt in bowl. Cut up rhubarb. Pour mixture over rhubarb and mix well. Pour in pie crust. Cut up butter over top of pie filling. Add lemon juice. Bake at 425 degrees for 40-50 minutes.