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1. Preheat oven to 475F (240C). Line a baking sheet with parchment paper or foil. Lightly sprinkle counter with flour and place pastry on top. Dust rolling pin with flour. Roll pastry into a thin circle, about 14 to 16 inches (35 to 40 cm) wide. Edges should be uneven. Lift pastry onto baking sheet; don't worry if some pastry overhangs edge.
2. In a large bowl, stir 1/2 cup (125 mL) sugar with 3 tablespoons (45 mL) cornstarch until blended. If using frozen rhubarb, stir in an additional tablespoon (15 mL) cornstarch. Add strawberries to cornstarch mixture. If strawberries are not sweet, stir in 2 tablespoons (30 mL) sugar. Slice off and discard rhubarb leaves. Then slice stalks into 1/2 inch (1 cm) pieces and toss with strawberries. If using frozen rhubarb, rinse under room-temperature water to remove ice crystals and thaw slightly. Then pat thoroughly dry. Toss with strawberries.
3. Turn fruit mixture into centre of pastry, forming a high dome and leaving a pastry edge that is at least 3 inches (8 cm) wide. Fold pastry over fruit, overlapping edges as needed. Pie will flatten slightly as it bakes. Centre of pie should not be covered with pastry and edges should be uneven. Brush pastry very lightly with water, then sprinkle with 1 tablespoon (15 mL) sugar.
4. Place on bottom rack of 475F (240C) oven. Immediately reduce oven temperature to 375F (190C) and bake until fruit bubbles and pastry is golden, from 40 to 45 minutes. To prevent fruit from drying out on top, during last 15 minutes of baking, cover fruit only with a small circle of foil. Let pie stand for 5 minutes before serving. Then cut into wedges and serve with vanilla ice cream or lightly sweetened whipped cream. Pie is best warm. It will keep well for 1 day.

• 2.2 g protein
• 9.6 g fat
• 30.6 g carbohydrates
• 1.3 g fibre
• 0.8 mg iron
• 30 mg calcium
• 64 mg sodium
• 214 calories