4 c. rhubarb
2 c. strawberries
2 c. sugar
1/3 c. instant tapioca
1/4 tsp. salt
2 tsp. lemon juice

Wash rhubarb and strawberries and cut up. Can use frozen strawberries. Mix everything together in a bowl. Add a few drops of red food coloring, enough to make it pink, about 4 drops. Place in unbaked pie shell. Dot with butter. Top with crust and brush crust with butter or cream. Bake in 400 degree oven for 15 minutes. Then lower heat to 350 degrees. Bake until brown.

4 c. flour
1 tsp. sugar
1 tsp. salt
1/2 tsp. baking powder

Cut in 1 3/4 cups shortening. Add 3/4 cup cold water mixed with 1 egg and 1 teaspoon vinegar. Refrigerate awhile and then roll out. Will make 2 medium size pies.