• 3 1/2 cups fresh rhubarb
• 1 1/2 cups fresh blueberries
• 2 teaspoons fresh squeezed lemon juice
• 1 1/8 cups sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 2 tablespoons butter
• 1 egg, beaten
• 1 tablespoon water
• pasty for double crust 9″ pie

In large bowl, combine rhubarb and blueberries.  Gently stir lemon juice, sugar, flour and salt into fruit.  Spoon into unbaked pie shell.  Dot with butter.  Cut strips and star shapes from second crust.  Place over filling to resemble flag.  Mix beaten egg and water together; brush onto pie crust.  Sprinkle lightly with sugar.  Cover edge of crust with foil.  Bake in 400 degree oven 15 minutes.  Reduce heat to 350 degrees and bake 45 minutes more or until golden brown.

(Dianna Sheehy, Audubon)