Prepare your favorite pie crust or use the store bought version.
2 cups rhubarb, washed and chopped
2 cups strawberries, sliced in half
1 cup sugar
3 tablespoons quick tapioca
Preheat oven to 400.
Place water in a pot and as soon as it comes to boil, blanch rhubarb for 1 minute. Immediately remove to a strainer and rinse with cold water.
In a large bowl, combine rhubarb, strawberries, sugar, tapioca, and salt. Stir until blended.
Pour the filling into the pie pan; cover with the top crust.
Pierce the top so the steam can vent.
Bake at 400 for 20 minutes and reduce heat to 350 for another 35 minutes. At our high elevation, it was more like 45.
Cool on rack well before eating.
Makes one 9-inch pie.