Early spring brings forth fresh tart rhubarb and sweet strawberries which pair beautifully in pie. The strawberries are cut into larger chunks than the rhubarb to prevent them from becoming too mushy when baked. I chose to make a lattice top so the bright pink colors of the strawberry and rhubarb show. I cut the lattice strips into different sized widths to give a rustic look and rimmed the edge with stars cut from the pastry scraps and using a 1½ inch star cookie cutter.