1 1/2 lbs. rhubarb, cut in 1/2 inch pieces
1 pt. fresh strawberries, cut in half
1 1/4 c. sugar
1/3 c. orange juice
2 tsp. orange peel
1/4 tsp. salt
2 tbsp. butter
2 tbsp. sugar
2 tbsp. tapioca
Pastry for 2 crust pie

Combine rhubarb, berries, 1 1/4 cups sugar, orange juice, tapioca, orange peel and salt in large bowl. Let stand 15 minutes.

Make pastry. Roll out 2/3 pastry and place in 9 inch pan. Spoon rhubarb mixture in shell. Dot with butter. Roll out remaining dough in lattice pattern or regular. Trim and seal edge. Sprinkle 2 tbsp. sugar on top. Bake 10 minutes at 425 degrees. Reduce heat to 375 degrees and bake 1 hour more.