8 INCH PIE:

1 1/2 c. sugar
4 tbsp. flour
1 1/2 c. rhubarb
1 1/2 c. fresh strawberries
1 1/2 tbsp. butter
2 tbsp. water

9 INCH PIE:

1 1/2 c. sugar
6 tbsp. flour
2 c. rhubarb, cut up
2 c. fresh strawberries
1 1/2 tbsp. butter
2 tbsp. water

Combine sugar and flour. Add rhubarb and strawberries. Mix ingredients lightly. Into your prepared pastry-lined pie pan, pour in your two tablespoons of water and then pour in your mixture of flour, sugar, rhubarb, strawberries. Dot with butter. Cover pie with top crust. Make slits in the top crust. Bake at 425 degrees 40 to 50 minutes or until crust is golden brown.

BETTY CROCKER HELPFUL HINT: Early pick rhubarb isn't as tart as the really red alder rhubarb and less sugar is needed with the pink rhubarb also. Make this pie shallow, it will rise a little.