Mix together strawberries and sugar until berries are coated.  Add in rhubarb and flour.  Stir to combine.  Press one pie crust into the bottom of a pie plate.  Pour filling into crust.  Cut remaining refrigerated crust into strips and weave them into a lattice top crust.  Seal the edges of pie with times of a fork.  Bake in a 425 degree oven for 30 minutes or until crust is golden brown.