Ingredients:

1 1/4 C. sugar
1/8 tsp.salt
1/2 C. flour
2 C. strawberries
2 C. sliced rhubard
2 TBS. Butte1 TBS. for top crust

Preparation:

Put sugar, salt, flour, strawberries, rhubarb in a bowl and mix. Place bottom crust in pie pan and add the fruit mixture. Add butter pats. Place top crust on, sprinkle with sugar, cut vent slits, and flute. Bake at 425 degrees for 40-50 mins. May cover outer edge of crust with foil for 3o mins to keep from burning.