9-inch pie crust
2 3/4 c. rhubarb, in small pieces
1 c. strawberries, cut up
1 c. sugar
2 tbsp. strawberry jello
1 3/4 tbsp. cornstarch

Cut up fruit. Mix sugar, cornstarch and jello together with fruit. Let stand 10 minutes and put in pie shell. Put a couple of tablespoons of butter on top of fruit, then the top crust.

Bake in 400°F oven for 45 minutes.