Unroll 1 pie crust into a 9 inch pie plate.
In a small bowl combine flour and sugar.
In separate bowl combine rhubarb and strawberries
Place half of rhubarb/strawberry mixture in pie plate.
Sprinkle with half sugar mixture.
Repeat rhubarb/strawberry and sugar mixture.
Dot with butter.
Cover with top crust, cut slits in top crust, seal and flute.
Sprinkle with sugar.
Cover edge with strip of aluminum foil.
Bake 40 - 50 minutes. Remove foil last 15 minutes of baking.