3 c Sliced fresh rhubarb (1/4" Pieces) 3 c Sliced fresh strawberries 1/2 c (1/2-3/4 cup) sugar 1 1/2 tblsp. Instant tapioca 1/3 c Fresh orange juice 1 1/2 tblsp. Orange marmalade (optional) 1/4 tsp. Grated orange peel Pastry for double crust 9" Pie
In a large bowl, combine the first seven ingredients; let stand for 15 minutes to soften tapioca. Place bottom pastry in a deep dish 9" pie pan. Add filling. Top with a lattice crust. Bake at 400° for 20 minutes. Reduce heat to 375F; bake 30 minutes more or until filling is bubbly and rhubarb is tender.