b'2 UnbakedPie Shells, Divided( page 274 )2 CupsFrozen Sliced Rhubarb2 CupsFrozenALLOW TWO DAYS TO PREPARE.StrawberriesPREHEAT OVEN TO 400 DEGREES 1 1/3Cup Granulated Sugar, DividedPREPARE 9 INCH PIE CRUST ( PAGE 274 ). DOUBLE THERECIPE, ROLL OUT HALF THE PIE CRUST AND LINE A 9 1 TablespoonLightINCH PIE SHELL. CornSyrupFOR FILLING: PLACE 2CUPS OF FROZEN RHUBARB SLICES 4 1/2 TablespoonsAND 2 CUPS OF FROZEN STRAWBERRIES INTO A BOWL.Corn StarchPOUR 1/3 CUP OF SUGAR OVER THE RHUBARB ANDSTRAWBERRIESTHENALLOWTOTHAWINTHE 1/2 Cup WaterREFRIGERATOR OVERNIGHT.DRAIN JUICE AND PLACE IT IN A SAUCE PAN WITH CORNSYRUP, CORN STARCH, WATER, AND 1 CUP GRANULATEDSUGAR.COOKMIXTUREWHILESTIRRINGUNTILITBECOMES THICK. HOLD FOR 3 MINUTESFOLD THE RHUBARB AND STRAWBERRIES INTO THEFILLING.POUR FILLING INTO PREPARED PIE SHELL, FILLING THESHELL TO THE TOP.ROLL OUT THE REMAINING PASTRY FOR THE TOP CRUSTAND CUT IT INTO SIX 1 INCH STRIPS. PLACE STRIPSCROSSWISE OVER PIE FILLING. ( REFER TO PAGE 153 ).PLACE PIE IN OVEN AND BAKE FOR 40 TO 50 MINUTES ORUNTIL IT IS GOLDEN BROWN.MAKES ONE 9 INCH PIECELEBRATING THEIR 28th ANNIVERSARY IN 1971,ROSELYNS SPECIALSWERE TWO DOZEN CHOCOLATE CHIP COOKIES FOR ONLY 90 CENTS ANDA DOZEN CAKE DONUTS FOR JUST 58 CENTS.PEOPLE KEEP TALKING ABOUT THE CALORIES IN SWEETS.BUT PEOPLESTILL LIKE GOOD THINGS TO EATJOHN S. CLARK ASSERTS WHEN ASKEDABOUT HIS SWEET TREATS.159 160'