| | Directions | | Mix sugar and flour in large bowl. Stir in rhubarb and strawberries. Turn into a bottom pie crust. Dot with butter. Cover with top pie crust- make slits, seal and flute. Sprinkle with sugar. Cover edge of crust with foil or pie crust cover until last 15 minutes. Bake at 425 for 55 minutes. Cool on a wire rack. |
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| Ingredients | | - |  | 1 9-inch double pie crust |
| - | | 2 cups sugar |
| - | | 2/3 cup flour |
| - | | 3 cups sliced rhubarb |
| - | | 2 1/2 cups sliced strawberries |
| - | | 1 tablespoon butter |
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