4 c. fresh rhubarb, cut in 1/2 inch slices
1 pt. fresh strawberries, sliced in half
1 1/4 c. sugar
1/3 c. orange juice
2 tbsp. quick-cooking tapioca
1/4 tsp. salt
2 tbsp. butter
2 tbsp. sugar
Pastry for double-crust, 9-inch pie

Make pastry. Combine rhubarb, strawberries, sugar, orange juice, tapioca and salt in large bowl. Let stand, until tapioca is soft, about 15 minutes. Roll out half of the pastry and place in bottom of pie tin. Do not bake.

Add strawberry mixture to pie tin and dot with butter. Arrange rest of pastry in strips on top of pie, forming lattice design. Trim pastry, seal and flute edge. Sprinkle sugar on top. Bake at 275 degrees until filling is bubbly and pastry is golden, about 1 hour.