1 1/4 cups sugar
1/8 teaspoon salt
1/3 cup flour
2 cups fresh rhubarb, cut into 1 inch pieces
2 cups fresh strawberries
2 tablespoons butter
1 tablespoon sugar
1 pastry for 2 crust pie
Combine 1 1/4 cup sugar, salt, and flour. Arrange half the strawberries and
rhubarb in a pastry lined 9 inch pie pan. Sprinkle with half the sugar mixture.
Repeat with remaining fruit and sugar mixture. Dot with butter. Install top
crust and flute edges to make high standing rim. Brush top of pie with cold
water and sprinkle on 1 tablespoon sugar. Cut steam vents in top crust. Bake in
hot 425F oven 40 to 50 minutes or until rhubarb is tender and crust is browned.