2½ c. rhubarb – gathered fresh and cut into 1-inch lengths. Stalks should be thin-skinned, pink, and no thicker than your thumb
2½ c. strawberries
1¼ c. sugar
¼ c. tapioca or cornstarch
¼ tsp. salt
2 Tbsp. butter

Prepare two pie crusts, uncooked. Preheat to 425 degrees with the rack in the lower third of the oven. Mix all ingredients in a bowl and let stand for 15 minutes, stirring occasionally. Pour into pie crust and dot with pats of butter. Brush edge with cold water. Cut second pie crust into strips and form a lattice over the filling. Place on a baking sheet; cook for 30 minutes. Reduce heat to 350 and continue baking 25 to 30 minutes until bubbly.