Double pie crust
3 c. cut up rhubarb
1 1/3 c. sugar
1/4 c. flour
1 pt. sliced fresh strawberries
1/3 c. sugar
2 tbsp. butter

PIE CRUST:

1/2 c. lard or 1/2 c. and 1 1/2 tbsp. vegetable shortening
1 1/2 c. flour
Enough ice water to moisten

Toss rhubarb, sugar, and flour in a bowl. Stir in strawberries. Place in pie shell. Dot with butter. Cover with second crust, make vent makes and sprinkle with sugar. Bake at 425 degrees for 15 minutes, then at 350 degrees for 45-50 minutes.

Fresh strawberries and sugar may be replaced with 10 oz. pkg. of frozen strawberries, partially thawed.

For pie crust, use pastry cutter to blend shortening and flour. Moisten with water, divide into two parts, and roll out dough. Serves 8.