Raspberry Rhubarb Pie

2 Cups fresh rhubarb, sliced 1/2" thick
2 Cups fresh or frozen raspberries
1 Cup sugar
1/4 Cup flour
1/4 Teaspoon cinnamon
Pie crust, top and bottom
1 Egg white
Pie Pan

Combine all ingredients, mix well, and set aside for about 30 minutes, mixing occasionally, until the berries begin to melt, and the ingredients begin to blend.
Pour ingredients into prepared crust, top with another crust, and flute the edges. Brush top crust with egg white, and sprinkle with sugar. Bake in 375 degree oven for about 50 minutes.
Pie is done when filling begins to bubble, and the top is lightly browned.
Let cool, and enjoy as is, or top with vanilla ice cream!

Rhubarb starts peeking up in the early Spring, slice it and store it in an airtight container in the freezer, where it can wait for the first of the fresh raspberries.