Rhubarb and Strawberry Pie

* Pastry for a 2-crust 9" pie
* 1 cup sugar
* 1/4 cup flour
* 1/4 teaspoon salt
* 2 cups diced rhubarb
* 2 cups strawberries, hulled (& thick sliced *if desired*)
* 2 Tablespoons margarine

Line 9" pie dish with half the pastry.
Mix sugar, flour, and salt.
Sprinkle a bit on top of the pastry in the dish.
Combine rhubarb and strawberries; add sugar mixture.
Place in pastry-lined dish and dot with non dairy butter.
Roll out and place remaining pastry on top; trim edges and shape as desired.

Cut slits for steam to escape.
Bake in preheated 425F oven for 40-50 minutes.
Check edges after 30 minutes; if they are browning too fast, put foil strips on and continue to bake.

Variation:
Use 3/4 cup sugar, 3 cups rhubarb, and 1 cup pineapple chunks or tidbits, drained.