Strawberry Rhubarb Pie

3/4 cup sugar

1/4 cup quick cooking tapioca

3 cups sliced fresh or frozen rhubarb (1/4 inch)

3 cups sliced fresh or frozen strawberries

1/3 cup orange juice

1/4 tsp orange zest

2 Tbl butter

Optional: heaping Tbl orange marmalade

Double pie crust recipe made and rolled out.

In a large bowl, combine tapioca and sugar.  Add fruit; toss to coat.  Gently stir in juice and orange zest (and marmalade if using). Let stand 15 minutes.  Put pie crust in pan and pour in filling.  Sprinkle with dabs of butter.  Cover with top crust.  Pinch edges to seal.  Cut slices to let out steam.  Put pan on a cookie sheet covered with aluminum foil.  Let stand 15 minutes.  Cover pie crust edges with foil.  

Bake at 400 for 40-45 minutes

If using frozen rhubarb, memasure while still frozen.  Then thaw completely.  Drain in a colander but do not press juice out.