1½ lbs. rhubarb, sliced ½” thick (about 3½ cups)
16 oz. strawberries, hulled and halved
½ cup brown sugar
½ cup white sugar
¼ cup cornstarch
1 tsp. cinnamon
¼ tsp. salt

  • Toss all ingredients and use as pie filling in a 2-crust, 9” pie
  • Bake at 400°F for 20 minutes
  • Reduce heat to 350°F and bake for 1 hour and 25 minutes
  • Let cool completely to set.

Source: http://www.epicurious.com/recipes/food/views/lattice-topped-strawberry-rhubarb-pie-4459