A great late spring and early summer dessert.
Pastry for 2 pie crusts
1 cup sugar
1/3 cup flour
4 cups chopped rhubarb (1/2-inch pieces)
2 cups sliced strawberries
Preheat oven to 400°. Prepare pie pan with one pie crust. Mix sugar and flour. Stir-in rhubarb and strawberries. Turn pie filling mixture into pie crust. Top with top crust. Cover pie crust edge with foil to prevent crust from burning. Bake for about 1 hour or until pie crust is lightly browned and filling is bubbling.