1 1/4 c. sugar
1/8 tsp. salt
1/3 c. flour
2 c. strawberries
2 c. rhubarb
2 tbsp. butter
1 tbsp. sugar for top of pie
Pastry for 9-inch 2-crust pie

Combine first 3 ingredients. Arrange half the strawberries and rhubarb in pastry-lined 9-inch pie plate. Sprinkle with half the sugar mixture. Repeat with remaining fruit and sugar. Top with butter. Sprinkle crust with sugar. Bake at 425 degrees for 40-50 minutes.