1 1/2 c. sugar
4 tbsp. flour
2 tsp. tapioca
2 c. strawberries
2 1/2 c. rhubarb, cut up

Combine sugar, flour and tapioca and mix well. Place strawberries and rhubarb in bowl; mix well; add flour mixture. Put into pie shell (double crust). Bake at 425 degrees for 15 minutes; reduce oven to 400 degrees for 30 minutes.