1 ¼ cups sugar
1/8 tsp. salt
1/3 cup flour
1 pastry for 2-crust pie
2 cups fresh rhubarb, cut in 1 inch pieces
2 cups fresh strawberries
2 Tbsp. margarine
1 Tbsp. sugar
Combine 1 ¼ cups sugar, salt, and flour. Arrange half the strawberries and rhubarb in a pastry-lined 9 inch pie pan. Sprinkle with half the sugar mixture. Repeat with remaining fruit and sugar mixture. Dot with margarine. Install top crust and flute edges to make high-standing rim. Brush top of pie with cold water and sprinkle on 1 Tbsp. sugar. Cut steam vents in top crust. Bake in hot oven (425 F) 40-50 minutes or until rhubarb is tender and crust is browned.