9	inch	double crust
3	c.	sliced rhubarb (½-inch pieces)
¾	c.	sugar
¼	c.	cornstarch
10	oz.	frozen or 1¼ c, fresh strawberries - if you are using sliced frozen
		thaw out, and DO NOT drain them

Heat oven to 425°.  Combine rhubarb, sugar and cornstarch, mix well.  Stir in strawberries.  Pour in to prepared pastry lined pan.  Cover with top crust, cut slits for escape of steam.  Bake for 35 to 40 minutes or until juice being to bubble through slits in crust.  Serve warm with vanilla ice cream or cool whip.