Four-Fruit Pie

1 cup sliced rhubarb (1-inch pieces)
1 cup chopped peeled apple
1 cup blueberries
1 cup raspberries
1 teaspoon lemon juice
3/4 cup sugar
1/4 cup all-purpose flour
Pastry for double-crust pie (9 inches)
2 tablespoons butter
Additional sugar, optional

In a large bowl, gently toss rhubarb, apple, 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. Place over filling. Trim, seal and flute edges.

Cut slits in pastry. Bake at 400° for 50-60 minutes or until crust is golden brown. Sprinkle with sugar if desired. Cool on a wire rack. Store in the refrigerator. Makes 6-8 servings.