2 C. cubed rhubarb (about 1 lb.)
2 C. halved strawberries
1-1/4 C. sugar
1-1/2 Tbsp. quick-cooking tapioca
1/8 tsp. salt
2 T. butter
Pastry for one 8-inch pie (I use Pillsbury refrigerated crusts, but that's just me )
Combine first five ingredients in a medium bowl; toss gently. Spoon into a lightly greased 8-inch square baking dish. Dot with butter.
Roll dough to 1/8-inch thickness on a lightly floured surface (or spread out the crust the good folks at Pillsbury rolled out for you); cut into 1/2-inch-wide strips with a knife or pastry wheel (pizza slicer works, too). Arrange in a lattice design over rhubarb mixture.
Bake at 375 for 40-45 minutes or until pastry is golden brown.