Ingredients
3 cups rhubarb stalks cut into 1/2 inch pieces (Trim outside stringy layer of large rhubarb stalks and trim away any leaves, which are poisonous)
1 cup strawberries, stemmed and sliced
1 cup sugar
3 Tablespoons of quick cooking tapioca
1/4 teaspoon of salt
1 teaspoon of grated orange peel
Unbaked pastry for two-crust 9 inch pie
Preparation
In a large bowl, mix the rhubarb and the strawberries with the sugar, tapioca, salt, and orange rind. Let sit for 10 minutes. Preheat oven to 400°F. Turn into a pastry lined pie dish. Top with the pastry, trim the edge, and crimp the top and bottom edges together. Cut slits in the top. Bake at 400°F for 20 minutes, reduce heat to 350°F, and bake an additional 30-40 minutes.Place on rack to cool.
