This is my personal favorite as it's not so sweet as to obliterate the taste of the rhubarb. I have sometimes cut the sugar by half and I like it better, but it's not sweet enough for some (who actually don't like rhubarb). This also works with just rhubarb (use 4 cups--diced) and 3/4 cup sugar. THAT is my personal choice because I really like the bite and tang of rhubarb. Anyway......The tapioca is what makes it gel together and it's a far more tasty thickener than other stuff! Use your favorite pie dough recipe or buy pre-mades and use one for the bottom and one for the top.

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
   2      cups          rhubarb -- diced
   1      pint          strawberries
   1      cup          sugar
   3      tablespoons   tapioca -- quick-cooking
    1/4 teaspoon      salt
   3      tablespoons   butter

    Wash rhubarb, cut away any tough parts and chop into small pieces. Slice the strawberries and add to rhubarb. Mix the remaining ingredients and add to fruit. Blend well and allow to stand for up to 30 minutes to allow sugar to penetrate strawberries.
    Pour mixture into 9-inch pie crust, dot with margarine and cover with second crust. Cut slits in top crust. Bake in preheated 375-degree oven for 50-55 minutes.
    Cover pie with aluminum foil tented over it during first 30 minutes, removing to allow crust to brown during the last part of baking. About 10 minutes before done, brush on warm milk and sprinkle top crust lightly with sugar if desired.

Spaw