Difficulty: Easy - for beginners
2 cups sliced rhubarb
2 cups halved strawberries
1 1/4 cups sugar
1/4 cup Tapioca
1 pkg. (14.1 oz.) ready-to-use refrigerated pie crusts (2 crusts)
1 Tbsp. butter or margarine
Heat oven to 425°F. Combine first 4 ingredients. Let stand 15 min. HEAT oven to 425°F. Combine first 4 ingredients. Let stand 15 min. Line 9-inch pie plate with 1 crust as directed on package for two-crust pie; fill with fruit mixture. Dot with butter. Cover with remaining crust; seal and flute edge. Cut several slits in top crust to permit steam to escape. BAKE 45 min. or until juices form bubbles that burst slowly. Cool.