STRAWBERRY - RHUBARB PIE
Crust for 2 crust pie 3 cups chopped rhubarb (1 lb.) 2 cups strawberries, halved (1 pint) 3/4 cups sugar 4 tablespoon flour 1/8 teaspoon salt 1/4 teaspoon cinnamon 2 tablespoons butter or margarine
Combine rhubarb, cut in 3/4" pieces, and strawberries in bowl. Sprinkle on sugar, salt, flour and cinnamon; mix gently. Turn into pastry lined 9" pie pan; dot with butter. Top with pastry and flute edges; vent top. Bake in 400o F oven 40 minutes, or until crust is brown and juices bubble. Cool on rack.
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