I had a woman give me $20 just to make her this pie. I would have done it for free, but she really wanted it. the best thing about this recipe is that it's not really very hard to make at all. I ALWAYS use fresh ingredients. So I only make this when rhubarb is in season. It's not grown in the south so as soon as I see it in the stores I start buying a bunch of it for as many pies as possible before the rhubarb season is over.
I brought this to a churn potluck and a couple were cleaning the pan out with their fingers after the pan was gone so I went ahead and brought them a pie the next week.
Mix the rhubarb, strawberries, sugar, tapioca and lemon juice. Let sit on the counter for 30 minutes. Meanwhile lightly bake the bottom of the pie crust. 5-10 min.
Cool pie crust and then pour in filing. Dot with small pieces of butter. Then cover with other pie crust in whatever fashion you want.
Bake on 400 degrees for 40-45 min. I like to cover the outside edge of the crust with tin foil so it doesn't burn and then towards the end of the baking time I take it off to make sure it's the same color as the rest of the pie crust.