Double your favorite recipe for 2-crust pie pastry in an 8x13 inch oblong pan with a bottom crust.

FILLING:

2 c. sugar
6 tbsp. flour
4 c. cut-up rhubarb (leave skins on)
1 c. cut-up strawberries

Mix sugar and flour together. Then add, mixing lightly through rhubarb and strawberries. Pour filling into pastry-lined pan. Dot with 2 tablespoons butter. Sprinkle top with dry tapioca so squares will not be too juicy. Cover with top crust.

Bake in 400 degree oven for about 40 minutes or until crust is nicely browned and juice begins to bubble through slits.