strawberry rhubarb pie

3.5 cups rhubarb (bite sized pieces)

2 cups frozen strawberries

1 cup sugar

4 tablespoons cornstarch

1/4 teaspoon salt

Pie crust (2 for top and bottom)

Egg (white only needed)

1. Combine fruit, sugar, cornstarch, salt in bowl and set aside for 10 minutes

2. Roll out bottom of pie.  Fill pie pan.  Add pie crust top.  Tucked top over bottom and Pinch together. Fork the edges for design. Ventilate the top with slits.  Put a glaze of egg whites on top crust.

3. Place pie in middle of rack with a baking sheet on lower rack to catch anything that spills over.

4. Bake at 400 for 20 minutes.  Reduce heat to 350 and bake for another 40-50 minutes.