Rhubarb Berry Pie

• 2 cups rhubarb
• 2 cups raspberries
• 2 cups blueberries
• 1 1/2 cups sugar
• 1/2 cup flour

crumb topping

• 3/4 cup flour
• 1/2 sugar
• stick butter

Any berries can be substituted.

Bake it at 375* with edges covered with foil for 40‑50 minutes. Then remove foil and cook for 25 more minutes.