(from the amazing kitchen of Maggie B)
1/2 cup granulated sugar
1/4 cup instant tapioca granules
1 1/4 cup fresh strawberries, diced
2 1/2 cup rhubarb, sliced 1/4″-3/8″ wide
2 tablespoons butter, cubed
pastry for double pie crust (we used a double batch of this crust)
Roll out half of the pastry dough and line a 9″ pie dish with it to make the bottom crust. Combine sugars and tapioca in a large bowl; add fruit and mix gently. Pour into the pie dish; dot the filling with butter. Roll out the rest of the dough and place over filling, crimping edges with your fingers. Brush with a little mils and sprinkle with sugar, avoid getting sugar on the rim because it will burn).
Bake at 425° for 10 minutes. Reduce heat to 350° and bake an additional 30 minutes or until fruit is tender.