Four Fruit Pie

1 cup sliced rhubarb (1 inch pieces)

1 cup chopped peeled apples

1 cup blueberries

1 cup raspberries

1 tsp lemon juice

3/4 cup sugar

1/4 cup all purpose flour

Pastry for double crust pie (9 inches)

2 tbsp butter

In a large bowl, gently toss rhubarb, apples, berries and lemon juice.

Combine sugar and flour; stir into the fruit and let stand for 30 minutes.

Line a pie plate with bottom crust

Add filling: dot with butter.

Roll out remaining pastry to fit top of pie; cut slits in top.

Place over filling. Seal and flute edges.

Bake at 400 degrees for 50-60 minutes or until crust is golden brown and filling is bubbly.