Strawberry-Rhubard Pie

Ingredients:

1 1/2 cup sugar
1/4 cup flour
1/4 teaspoon salt
3 cups fresh rhubarb -- peel with a vegetable peeler and chop
3 cups fresh strawberries -- clean and slice in half
1 plain (homemade or store-bought) pie crust -- enough for bottom and
top crust

Directions:

Preheat oven to 425 degrees F.

Sift together all dry ingredients. Sprinkle bottom of crust with 1/3 of dry mixture. Gently add rhubarb and strawberries and heap onto pie shell. Create a slight mound in center. Sprinkle remaining mixture over rhubarb and strawberries. Dot with butter; cover with top crust,
arranging the pastry in a lattice pattern, or leave whole with decorative cuts to vent.

Bake 10 minutes at 425 degrees F; reduce to 350 degrees F, and bake 40 to 50 minutes. Allow to cool on a wire rack before cutting.

Thanks to Pamela K. Kinney!