2 c. rhubarb, cut up
2 c. strawberries
1 1/3 c. sugar
3 tbsp. tapioca
1 tbsp. butter

Place bottom crust in 8 inch pan. Add filling, dot with butter. Add top crust. Bake 15 minutes at 425 degrees, reduce heat to 375 degrees; bake 30 or 45 minutes or until done.