2 cups of peeled , 1 inch pieces of rhubarb
3 cups strawberries , halved
1 cup sugar
3 tbsp tapioca (quick cooking)
Combine filling ingredients in a bowl and allow to sit and combine for 15 minutes
Line a 9 inch pie plate with a layer of pie crust
Add in filling
Take another 9 inch crust and cut in strips and then lattice the top of the crust
Refrigerate for 30 minutes
Bake at 425 for 15 minutes
Bake an additional 40 minutes at 350
Brush lattice with milk and then sprinkle with sugar
