• 1-1/2 cups fresh or frozen rhubarb, cut into 1/2" pieces
• 1-1/2 cups fresh or frozen blueberries
• 1 cup sugar
• 1/4 cup all purpose flour
• 1/4 t salt
• pastry for double crust pie (9")
• 2 T butter or margarine

1. In a large bowl, combine rhubarb and blueberries.
2. Combine sugar, flour and salt.
3. Sprinkle over the fruit toss lightly.
4. Line a 9" pie plate with pastry add filling.
5. Dot with butter.
6. Top with a lattice crust.
7. Bake at 450 degrees for 10 minutes.
8. Reduce heat to 350 degrees, bake 35 minutes longer or until golden brown.

Note: I have been told that this is a great pie when you substitute the blueberries with strawberries.