3 c  Sliced fresh rhubarb (1/4"
Pieces)
3 c  Sliced fresh strawberries
1/2 c  (1/2-3/4 cup) sugar
1 1/2 tb Instant tapioca
1/3 c  Fresh orange juice
1 1/2 tb Orange marmalade (optional)
1/4 ts Grated orange peel
Pastry for double crust 9"
Pie

In a large bowl, combine the first seven ingredients; let stand for 15
minutes to soften tapioca. Place bottom pastry in a deep dish 9″ pie pan.
Add filling. Top with a lattice crust. Bake at 400F for 20 minutes.
Reduce heat to 375F; bake 30 minutes more or until filling is bubbly and
rhubarb is tender.