Strawberry Rhubarb Pie

9 inch pie crust, plus enough pie crust for the top
2 cups chopped rhubarb
2 cups strawberries, hulled
6 tbsp flour
1 1/4 cups sugar
1 tsp orange zest or juice
1 tbsp butter

Pre-heat oven to 425 F.

Puree rhubarb and strawberry together. Ensure the puree is slightly chunky.

Mix flour, sugar and orange juice or zest. Sprinkle over the fruit puree. Stir together lightly.

Pour into 9 inch pie crust. Dot with butter. Top with crust or lattice. If topping with a solid crust, be sure to put a few 1 inch slits in the top.

Bake for 35-45 min. Cover pie with foil for the first half of the baking time so the top of the pie doesn't burn.

Top with whipped cream or ice cream and serve.