Strawberry Rhubarb Pie

The big decision with strawberry rhubarb pie is the proportions of
strawberry and rhubarb.  In my family some like 2/3 strawberries to 1/3 rhubarb.
Others like the proportions reversed. I like it half and half.

Strawberry Rhubarb Pie.

Pastry for 9-inch double crust pie (see recipe)
2 cups strawberries, stemmed and quartered
2 cups sliced rhubarb
1 1/4 cup sugar
1/4 cup tapioca
1/4 teaspoon salt
1 tablespoon butter

Preheat oven to 425*F (220*F).
Combine prepared strawberries and rhubarb.
Mix together sugar, tapioca, and salt in a small bowl; add to strawberry
mixture. Let sit 15 minutes.
Pour fruit filling into pastry-lined pie plate; dot with butter. Top with a
lattice crust.
Bake for 45 minutes, placing foil around the crust edges to keep from
over-browning, if necessary.

Makes 8 to 10 servings.

Source:

rec.food.cooking, rec.food.recipes