pie dough for a 2-crust pie
1 3/4 cups sugar
2/3 cup flour
2 1/2 cups rhubarb - cut into 1/2 inch pieces
2 1/2 cups fresh strawberries - washed, hulled and cut in half
3 Tablespoons butter or margarine
Prepare pie dough. Line a deep 9 or 10 inch pie dish with 1/2 of the dough.
In a large bowl combine rhubarb, berries, sugar & flour. Stir to coat berries &
rhubarb. Spoon into the unbaked pie shell. Dot with butter or margarine. Cover with dough for the top crust. Seal and flute edges. Make several slits in top to allow steam to escape.
Bake at 425 degrees for 40 to 45 minutes.