Do you like strawberries? Do you like rhubarb? I say yes to both questions. I learned how to make Strawberry-Rhubarb Pie just a few years ago. Previously, when I thought of Strawberry Pie it was the one with fresh strawberries in a baked crust, cover with strawberry glaze and piled high with Cool Whip. There was a serious gap in my pie repertoire.

What changed my mind about Strawberry Pie was the time Walter Stair, who lived over on Washington Pike, backed his car up our driveway and opened his trunk. There was an armful of rhubarb (with leaves) and a case of strawberries. "I want a Strawberry-Rhubarb Pie," he said as he unloaded his bounty. "Will you make me one."

Of course I would. My mind was racing. I had never heard of such a pie. But, hey, it couldn't be that hard to do. A quick search through my many cookbooks found only one recipe. I made it. I made two. One for me. After tasting it, I wondered what was so great about such a pie. It was all right, but nothing special. He never asked me to make another.

A few more years passed. Another Strawberry Rhubarb Pie caught my eye. I put one together. It was fabulous. By this time "Bad-Eye" had passed away. So sad. If only I had found the new recipe sooner, he would have had his special Strawberry-Rhubarb Pie.

Isn't that the way it goes. Time is so short. Those special moments pass us by never to return. Make the most of today. Make a Strawberry Rhubarb Pie.

STRAWBERRY RHUBARB PIE
2 cups strawberries, washed, hulled and quartered
3 cups rhubarb, washed, cut in 1 inch pieces
3 tablespoons cornstarch
1 cup sugar.
1 recipe for double crust pastry

Preheat oven to 425 F. Line a baking sheet with foil to catch drips from the pie. Place strawberries and rhubarb in large bowl. Combine sugar and cornstarch. Add to fruit. Toss to mix. Let sit in counter for 10 minutes to "smooze." Place bottom crust in 9 inch pie plate. Add filling. Top with second crust. Trim edges and crimp the rim. Cut steam vent in top. Place in center of oven on prepared baking sheet. Bake for 10 minutes. Reduce heat to 350 F. and bake another hour and 15 minutes. Cool until juices set, about 2 hours. Delicious.

Note: An easier way to make this pie is to cook the rhubarb, strawberries, cornstarch and sugar until thickened. Cool before placing in pie crust. Dotting the filling with a teaspoon of butter wouldn't hurt either.