Pastry for 9-inch double crust pie
2 cups strawberries, stemmed and quartered
2 cups sliced rhubarb
1 1/4 cup sugar
1/4 cup tapioca
1/4 teaspoon salt
1 tablespoon butter
Preheat oven to 425*F (220*F).
Combine prepared strawberries and rhubarb.
Mix together sugar, tapioca, and salt in a small bowl; add to strawberry mixture. Let sit 15 minutes.
Pour fruit filling into pastry-lined pie plate; dot with butter. Top with a lattice crust.
Bake for 45 minutes, placing foil around the crust edges to keep from over-browning, if necessary.
makes 8 to 10 servings.