Strawberry Rhubarb Pie Jonette

Strawberry Rhubarb Pie Filling

3 1/2 cups 1/2in thick slices of rhubarb (1 1/2 pds untrimmed)

1 16oz container strawberries, hulled, halved (about 3 1/2 cups)

1/2 cup (packed) brown sugar

1/2 cup sugar

1/4 cup cornstarch

1 tsp. ground cinnamon

1/4 tsp salt

Preheat to 400F.  I do a lattice top and brush egg glaze on top.  Bake for 20 min.  Reduce temp to 350F.  Bake until pie is golden and filling thickens.... about 1hr 25 min.  Cool completely.