---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
  Categories: Vegetables, Pies/pastry, Desserts
       Yield: 6 servings
       3 c  Rhubarb, cut up                   1/8 ts Salt
 	    1 pt Strawberries, halved		   1/4 ts Pumpkin pie spice, or
     3/4 c  Sugar                                    -mace
       4 tb Flour                               2 tb Butter or margarine
   Pastry for 2-crust pie
   Combine rhubarb, cut in 3/4-inch pieces, and strawberries in a bowl.
   Sprinkle on sugar, flour, salt, and pumpkin pie spice; mix gently Turn into
   pastry lined 9-inch pie pan.  Dot with butter.  Adjuct lattice top, flute
   edges. Bake in hot oven (425 F) 40 minutes, or until crust is browned and
   juices bubble.  Cool on rack.
   [  FARM JOURNAL’s Complete Pie Cookbook; 1965 ]