Jane’s Strawberry-Rhubarb Pie

Serves 8

1/2 c. sugar

1/4 c. quick-cooking tapioca, uncooked

1/8 t. salt

2 c. strawberries, hulled and halved

2 c. rhubarb, cut into 1-inch pieces

Optional: zest of 1 orange

9-inch pie crust

2 T. butter, diced

Combine sugar, tapioca and salt in a large bowl. Add fruit and zest, if using; toss to coat. Spoon into pie crust; dot with butter. Bake at 400 degrees for 20 minutes. Reduce heat to 350 degrees; bake for an additional 20 to 25 minutes.

Before adding the top crust to a pie, cut out vents with a mini cookie cutter...little hearts and stars leave the prettiest patterns!