C fresh strawberries
C fresh rhubarb, cut into 1" pieces
T sugar or brown sugar
pie crust (for 2 crust pie)
Combine 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 T sugar or brown sugar. Cut steam vents in top crust. Bake in hot oven (425°) 40-50 minutes or until rhubarb is tender and crust in browned.