2 (9 in.) pie crust
1 c. sugar
1/3 c. tapioca
1/2 tsp. grated orange peel (optional)
3 c. rhubarb, 1/2 in. length
3 c. strawberries, if sm. can leave whole
2 tbsp. butter

Stir sugar, tapioca, mix with rhubarb and strawberries, let stand 15-20 minutes. Pour in pie shell. Top with butter and cover. Brush beaten egg. Cut slits, bake until crust is brown at 425 degrees for 40-50 minutes.