Preheat oven to 425°F and place cookie pan into oven. Prepare 9 in. pie pan with vegetable pan spray.

Roll first disc of dough to 11 in. circle, about 1/8 in. thick. Fit dough into prepared pie pan, letting excess hang over sides.

In medium saucepan, cook rhubarb and 1/4 cup sugar over medium high heat 5-6 minutes or until rhubarb is soft and all liquid has evaporated. Set aside until ready to use.

In large bowl, combine strawberries, remaining 3/4 cup granulated sugar, dark brown sugar, cornstarch, orange juice, zest, cinnamon and vanilla extract. Add rhubarb mixture; stir to combine. Using slotted spoon, fill prepared pie crust. Leave any excess liquid in bowl and discard. Place slices of butter on top of filling.

Whisk together egg and water to make egg wash and brush along edges of dough. Roll out second disc of dough to 11 in. circle, about 1/8 in. thick. Cut 3/4 in. thick strips vertically from dough.

Line up strips of dough vertically, about 1/2 in. apart, over filled pie. Fold every other strip up half way. Lay 1 strip horizontally, directly under folded strips and over flat strips. Unfold strips.

Lift up and fold back last strip covered; repeat laying and folding. When half of pie is covered, turn around and repeat on other half until whole pie is covered in lattice weave. Trim any excess dough and crimp edges of pie crust together.

Brush top of pie with egg wash and sprinkle with sparkling sugar.

Place pie on top of preheated cookie pan in oven. Bake 15 minutes, then lower temperature to 375°F and bake 45-55 minutes longer, or until filling is bubbling crust is golden brown. Remove to cooling grid and let cool. Pie may be served warm or at room temperature.

Note: Frozen rhubarb may be substituted for fresh. Use the same amount (2 cups or about 8 ounces frozen chopped rhubarb).