Strawberry Rhubarb Pie

• 2 cups rhubarb in one-inch pieces, about one pound
• 3 cups strawberry halves
• 1 cup sugar
• 3 tablespoons ''minute'' tapioca
• 3 tablespoons unsalted butter
• Pastry for nine-inch lattice-top pie (recipe follows)

1. Preheat oven to 425 degrees.
2. If rhubarb is thick, peel it.
3. Combine rhubarb and strawberries in a bowl.
4. Mix sugar and tapioca together and fold gently into the strawberries and rhubarb.
5. Allow to mascerate for 15 minutes.
6. Roll out two-thirds of pastry and line a nine-inch pie pan.
7. Spoon fruit into pastry shell and dot with butter.
8. Roll out remaining pastry, cut into strips three-quarters of an inch wide and weave a lattice to cover the pie.
9. You can simply lay the strips on top in criss-cross fashion if weaving is not one of your skills.
10. Pinch the edge to secure the lattice.
11. Bake in preheated oven for 15 minutes.
12. Lower heat to 350 degrees and bake 40 minutes longer, until pastry has browned and filling begins to bubble.

rhubarb, strawberry halves, sugar, tapioca, unsalted butter, pastry

Taken from cooking.nytimes.com/recipes/6216 (may not work)