Pastry for 2 crust pie
1 1/4 c. fructose
1/8 tsp. salt
1/3 c. unbleached flour
2 c. fresh strawberries
2 c. fresh rhubarb (1 inch pieces)
2 tbsp. butter
1 tbsp. fructose

Combine 1 1/4 cup fructose, salt and flour. Arrange half of strawberries and rhubarb in pastry-lined 9 inch pie pan. Sprinkle with half of fructose mixture. Repeat with remaining fruit and fructose mixture. Dot with butter. Adjust top crust and flute edges. Brush top of pie with cold water and sprinkle on 1 tablespoon fructose. Cut vents. Bake in hot oven at 425 degrees for 40 to 50 minutes.