



2 pints fresh or frozen strawberries (chopped)
10 oz. pkg. frozen rhubarb or around 3-4 cups of chopped fresh rhubarb
3 cups sugar (less if desired) rhubarb can be very tart though
2-3 Tablespoon tapioca
red food coloring if desired
pie crust of choice
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Cook rhubarb in microwave with 1 1/2 cups of sugar until mushy. Add tapioca after rhubarb cooks about 2-3 minutes.
Add chopped strawberries, another 1 1/2 cups sugar into the rhubarb mixture and stir.
Pour into prepared crust.
Place top pie crust on top of pie and brush sugar water over top of crust.
Bake at 350 degrees until pie is bubbly.
Enjoy.
The Vintage Nest