Strawberry-Rhubarb Pie - cooking recipe

Ingredients

1 (15 oz.) can strawberry pie filling
1 1/2 c. rhubarb (I used 2 c.), diced
2/3 to 3/4 c. sugar (3/4 if you use 2 or more rhubarb)
4 Tbsp. cornstarch (5 if you use more rhubarb)
1 double pie crust

Preparation

In bowl, combine pie filling with rhubarb, sugar and cornstarch. Mix well. Pour filling into 9-inch crust. Cover with top crust. Bake at 375\u00b0 for 35 or more minutes or until golden brown.