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Originally shared on the web 03/13/2013

1/2 c. sugar
1/4 c. quick-cooking tapioca, uncooked
1/8 t. salt
2 c. strawberries, hulled and halved
2 c. rhubarb, cut into 1 inch pieces
Optional: zest of 1 orange
9 inch pie crust
2 T. butter, diced

Combined sugar, tapioca and salt in a large bowl. Add fruit and zest, if using; toss to coat. Spoon into pie crust; dot with butter. Bake at 400 degrees for 20 minutes. Reduce heat to 350 degrees and bake for an additional 20 to 25 minutes.