Glazed Strawberry-Rhubarb Pie

pastry for 2 crust pie

1/8 tsp. salt
2 c. fresh strawberries
2 Tbsp. butter or margarine
1 1/4 c. sugar
1/3 c. flour
2 c. fresh rhubarb cut into 1 inch pieces
1 Tbsp. sugar

Combine 1 1/4 c. sugar, salt and flour. Arrange half of the strawberries and rhubarb in pastry lined 9 inch pie pan. Sprinkle with half of the sugar
mixture. Repeat with the remaining fruit and sugar mixture, dot with butter.

Bake at 425 degrees for 40-50 minutes, or until rhubarb is tender and crust is browned.