• knife
• large bowl
• wooden spoon
• rolling pin
• pie plate
• rubber spatula
• fork

• 1½ pounds rhubarb
• 1 pint strawberries
• 2/3 to 3/4 c sugar
• 1 batch pie crust dough

Divide pie dough in half and roll out the two halves separately. Place one in pie plate, and pour the strawberry rhubarb mixture inside, including all of the liquid.

Preheat oven to 350.

Cut remaining dough into ½" strips. Place one across middle of pie and one perpendicular to that. Place a third piece parallel to the first, leaving a small gap, and then a fourth parallel to the second. As you work your way out, fold back every other piece to create the lattice. If you don't have enough long strips, you can use two shorts ones - just have them "meet" under a strip going the other way.

Trim the edges and press down with a fork. Place pie in oven with a pan underneath, and bake for 45 minutes, until bubbly and just beginning to turn golden around the edges.

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