3½ cups rhubarb, cut in ½-inch slices
3½ cups (16 ounces) strawberries
½ cup brown sugar
½ cup sugar
¼ cup cornstarch
1 teaspoon cinnamon
¼ teaspoon salt
Make two 9-inch pie crusts, and roll bottom crust into a 9-inch pie plate.
Combine all ingredients and add to crust. Top with second crust and make vents in crust.
Bake at 400 F for 20 minutes. Lower temperature to 350 F and bake an additional hour.
Recipe courtesy of Cheri Meisels.