Pastry for 2 crust pie
1 1/4 c. sugar
1/8 tsp. salt
1/3 c. flour or 3-4 tbsp. tapioca
2 c. fresh strawberries
2 c. (1 inch pieces) fresh rhubarb
2 tbsp. butter
1 tbsp. sugar

Combine sugar, salt, and tapioca. Mix with fruit and arrange in 9 inch pastry lined plate. Dot with butter. Adjust top crust and flute edges. Brush top crust with cold water and sprinkle on 1 tablespoon sugar. Cut steam vents. Bake at 425 degrees for 40-45 minutes or until rhubarb is tender and crust browned. Do not slice strawberries.