3/4 c. sugar
2 1/2 Tbls. cornstarch
1/3 c. flour
1-16 oz. package sweetened strawberries or 1 lb. fresh strawberries sliced and sweetened
3 c. rhubarb
2 Tbls. margarine
1/4 tsp. cinnamon
2 -9 inch pie crusts
Heat oven to 400*. Prepare crusts. mix sugar, cinnamon, cornstarch and flour, dump onto rhubarb and strawberries and stir. Pour into crust, dot with sliced margarine. Cover with top crust, cut slits. Seal and flute edges. Sprinkle crust with sugar and place on foil lined cookie sheet. Bake 50 minutes at 400*
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