from Leslie Strauss
Ingredients
-2 ready-made pie crusts
-2 1/2 cups strawberries, chopped
-2 1/2 cups rhubarb, chopped
-1 egg
-2 tbsp quick tapioca (instant)
-3/4 cup sugar
-4 pats of butter

Directions
-Preheat oven to 425
-Mix eggs, tapioca and sugar. Toss in fruit.
-Put pie crust into pan, add fruit mixture.
-Put pats of butter on top of fruit
-Cover with second pie crust, cut edges
-Pierce top crust with a fork
-Bake 425 for 15 minutes
-Reduce heat to 350 for 30 more minutes or until crust is light brown
-Serve with vanilla bean ice cream