1 qt. strawberries, each cut in half
1 lb. rhubarb cut into 1/2 inch pieces
1 1/4 c. sugar
1/3 c. flour
Pastry for 2 crust, deep dish pie (9 1/2 inch diameter)
3 tbsp. tapioca
1/2 tsp. vanilla

Combine strawberries and rhubarb with sugar, flour and tapioca. Add vanilla. Let stand about 30 minutes to soften tapioca. Stir occasionally.

Spoon filling into lower crust of pie pastry. Dot with 1 tbsp. butter. Top with crust. Bake in 425 degree oven for 45 minutes until fruit mixture bubbles and crust is browned. Cool about 2 hours.