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STRAWBERRY - RHUBARB PIE 
Pastry for 9-inch 2-crust pie (your recipe or bought)
1 1/2 c. sugar
2 tbsp. quick cooking tapioca
1/4 tsp. salt
2 c. rhubarb (fresh or frozen)
2 c. strawberries (frozen)
1 egg yolk, slightly beaten

Cut rhubarb into 1/2 inch pieces. Heat oven to 425 degrees. Prepare pastry. Mix sugar, tapioca, and salt. Toss with rhubarb and strawberries. Stir in egg yolk.

Turn into pastry-lined pie plate. cover with top crust that has 3 or 4 slits cut in center. Seal and flute the edges. Cover edge with 3-inch strips of foil to prevent excessive browning.

Bake for 30 minutes, then remove the foil. Bake until the crust is golden brown, and the juice begins to bubble through slits (about 10- 15 minutes more). Put something under pan in oven to keep oven clean.

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