2 c. rhubarb
1 c. strawberries
2 1/4 tbsp. cornstarch
1 tbsp. minute tapioca
1 c. sugar
Unbaked pie shell
Butter

Put rhubarb and strawberries in large mixing bowl. Sprinkle cornstarch, tapioca and sugar over fruit and toss with mixing spoon until fruit is thoroughly coated. Place in unbaked pie shell; pour whatever is left in mixing bowl over fruit. Dot with butter. Bake at 400 degrees for 40 minutes.