Crust for 2 crust pie
4 c. cut rhubarb
1 tbsp. quick cooking tapioca
1 c. white sugar
1/2 c. flour
1 pkg. frozen strawberries, thawed

Prepare rhubarb and cut in 1 inch pieces for pie. Place in bowl and add sugar and flour and toss lightly; let set for 10 minutes. Sprinkle tapioca over bottom crust and add rhubarb. Add frozen strawberries spreading evenly over rhubarb mixture. Dot opening in top. Bake at 450 degrees for 15 minutes; reduce heat to 375 degrees and bake 20 or 25 minutes until golden brown.