pastry for 2-crust pie (Pillsbury or homemade)
1 1/3 cups sugar
8 tablespoons all-purpose flour
2 (heaping) cups cut-up fresh rhubarb (3/4 to 1-inch pieces), stringy skin removed as you slice it
2 (heaping) cups halved fresh strawberries
2 tbsp. butter

Mix sugar and flour, and gradually add this to the fruits, mixing gently but thoroughly. (I usually stir this mixture several times over the period it takes to prepare the crust, in order to get it well-combined).

Pour into prepared 9-inch pie shell and dot with butter. Cover with top crust (I like to do a decorative lattice crust), and sprinkle top with additional sugar.

Bake at 425°F for 40 to 50 minutes or til the crust is golden and juices are bubbling through.

Serve warm!

Submitted by: Carolyn D.