This is my Papaw's favorite Pie. I make this for him as often as I can. You have to have a taste for Rhubarb. It is very very sour but Oh So Good!!! It needs a lot of Sugar.... The Rhubarb mixed with the Strawberries is pure Heaven!! ha ha Here is the Recipe. It is not exactly the way I made it. I add a little more Sugar and Strawberries... :) Strawberry Rhubarb Pie Recipe Print OptionsPrint (no photos)Print (with photos) Ingredients 3 cups rhubarb stalks cut into 1/2 inch pieces (Trim outside stringy layer of large rhubarb stalks; make sure to trim away any and discard of the leaves which are poisonous; trim ends.) 1 cup strawberries, stemmed and sliced 1 cup sugar 3 Tablespoons of quick cooking tapioca 1/4 teaspoon of salt 1 teaspoon of grated orange peel Unbaked pastry for two-crust 9 inch pie (If making a 10 inch pie, or just want more filling, use 4.5 cups of rhubarb, 1.5 cups strawberries, and 1 1/4 cup of sugar) Method 1 Preheat oven to 400°F. Mix the rhubarb and the strawberries with the sugar, tapioca, salt, and orange rind. Let sit for 10 minutes. 2 Turn into a pastry lined pan. Top with the pastry, trim the edge, and crimp the top and bottom edges together. Cut slits in the top for the steam to escape. 3 Bake at 400°F for 20 minutes, reduce heat to 350°F, and bake an additional 30-40 minutes longer (40 to 50 minutes longer if doing a 10-inch pie). Cool on a rack. Serve warm or cold. If you do cool to room temperature, the juices will have more time to thicken <b>...</b>