Rhubarb Strawberry Pie

• 3/4 cup sugar
• 1/4 cup quick-cooking tapioca
• 3 cups sliced fresh or frozen rhubarb (1/4-inch pieces)
• 3 cups sliced fresh or frozen strawberries, thawed
• 1/3 cup orange juice
• 4-1/2 teaspoons orange marmalade, optional
• 1/4 teaspoon grated orange zest
• Pastry for double-crust pie (9 inches)

1. In a large bowl, combine sugar and tapioca. Add fruit; toss to coat. Gently stir in the juice, marmalade if desired and orange zest. Let stand for 15 minutes.
2. Line a deep-dish 9-in. pie plate with bottom crust; trim even with edge. Fill with fruit filling. Roll out remaining crust; make a lattice crust. Trim, seal and flute edges. Cover edges with foil.
3. Bake at 400u0b0 until filling is bubbly and rhubarb is tender, 40-50 minutes. Remove foil. Cool on a wire rack. Store in the refrigerator.

sugar, quickcooking tapioca, frozen rhubarb, frozen strawberries, orange juice, orange marmalade, orange zest, pastry

Taken from www.tasteofhome.com/recipes/rhubarb-strawberry-pie/ (may not work)