Preheat the oven to 425 degrees F.
In a bowl, whisk together the cornstarch with 1 tablespoon of water until thoroughly combined.
Toss in the rhubarb, strawberries, white sugar, lemon juice, almond & vanilla extracts.
Let sit for 30 minutes.
Place the bottom crust into a 9 inch pie dish.
Pour the filling into the prepared pie dish.
Top the pie with the remaining crust
Bake for 15 minutes, then reduce the heat to 375 degrees F .
Bake the pie for about 15-10 more minutes, or until it’s nice and golden brown.
Let the pie cool down, before cutting into it.
Serve & Enjoy!