Strawberry Rhubarb Pie

Filling

1 1/4 lb rhubarb, trimmed and cut into 1/2 " slices
16 oz strawberries - hulled and halved
2 t vanilla
1 c sugar
1/4 c cornstarch
1 tsp ground ginger

Toss rhubarb and strawberries with vanilla. Mix sugar, cornstarch, and ginger and toss with fruit. Spoon into pasty line pie plate. Dot with 1 T butter cut into pieces.

Bake at 350 degrees for 50 min
or
Bake at 425 degrees for 25 min