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1. Heat oven to 425 degrees. Prepare pie crusts.
2. Mix sugar and flour in a large bowl. Stir in rhubarb and
strawberries.
3. Turn into pastry- lined pie plate. Dot with margarine
4. Cover with top pastry that has slits in it; seal and flute.
5. Cover edges with foil to prevent excessive browning.
6. Uncover the last 15 min. Of baking.
7. Bake about 55 min. Or until crust is brown and juice begins
to bubble through the slits in the crust.
8. Cool in pie plate on a wire rack. Serve warm if desired.
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