Recipe from Threadgill’s, Austin.

3 unbaked pie shells
3 lattice pie tops
3/4 cup cornstarch
1 1/4 cups cold water
5 cups sugar
1/2 tablespoon salt
3/4 cups melted butter
4 lbs rhubarb, thawed
4 lbs strawberries, thawed, drained and cut
melted butter
sugar/cinnamon mix

Blend cornstarch and cold water until very smooth. Blend in sugar, salt and butter. Add fruit and let stand 15 minutes. Brush pie shell with melted butter and fill with fruit. Cover with lattice top. Brush with milk and sprinkle with sugar/cinnamon mix. Bake at 350 degrees about forty minutes.