Make pie crusts (if you are using my crust recipe, you will need to double it)
Divide pie dough in half. Refrigerate the rest of the dough while preparing the filling.
Roll out first pie crust and place in pie pan like pictured above.
Sprinkle 1 Tbsp of the flour on the bottom (this will help absorb the wetness from the berries)
Preheat oven to 375
Chop strawberries and rhubarb. (prepare rhubarb by starting at the top with a knife and pulling down to get off the tough strings)
In a mixing bowl, place chopped strawberries and rhubarb.
Mix in 2 tbsp of the flour.
Then mix in the sugar, salt, lemon zest, juice, and cardamom.
Pour mix into prepared pie crust being careful not to pour in any of the extra juice from the berries at the bottom of the bowl.
Sprinkle the remaining Tbsp of flour evenly over top of mix.
Cut the Tbsp of butter in small pieces and place on top of filling.
Roll out remaining pie dough.
Using a pizza cutter or knife, cut about "12" 1-inch strips.
Brush the edges of the crust with some cream so the strips will stick.
Using your longest pieces in the middle, lay 6 strips across pie. Use remaining 6 strips to weave and make a lattice crust.
Cut off any leftover around the edge.
Brush the lattice with cream.
Sprinkle with a little sugar (optional)
Place pie on a cookie sheet and bake for about 45-50 minutes or until the crust is lightly brown.
Let cool for a couple of hours before eating to allow to set up.
Serve with vanilla ice cream, and enjoy!