Prepare a double crust. (The top looks better if laced.)
In a large bowl mix:
2 cups strawberries (frozen or fresh)
2 cups rhubarb (frozen or cooked fresh)
1 1/2 to 2 cups sugar
4 tablespoons tapioca
Place in 9" pie plate, lace top, lightly coat top with melted butter.
Cover fluted edges of crust with foil to protect from burning.
Place foil or cookie sheet under pie to ease cleaning oven.
Bake 350º for 50 minutes. Watch out for boiling over.
Note: I usually use frozen berries and rhubarb because it’s
easier to get.