4 cups sliced rhubarb

2 1/2 cups strawberries - de-stemmed, washed, & cut in large strawberries

1 1/2 cups sugar

2 tablespoons minute tapioca

1 tablespoon all-purpose flour

1/2 teaspoon cinnamon

1/2 teaspoon lemon juice

1 teaspoon vanilla

2 tablespoons unsalted butter - cut into pieces

Your favorite pie crust, unbaked


Mix dry ingredients together and add lemon juice & vanilla. Place 1 cup mix in bottom of pie crust then toss the strawberries & rhubarb with the rest of the mix and place in pie crust. Place the butter pieces on top of the rhubarb & strawberries. Top with the crumb topping. Bake in 425 degree oven for 15 minutes and then decrease temperature to 375 degrees and bake another 45 minutes.


2/3 cup plus 2 tablespoons rolled oats

1/2 cup all purpose flour

1/2 cup brown sugar

1/4 teaspoon cinnamon

6 tablespoons chilled unsalted butter - cut into pieces

To make the crumb topping, put all ingredients into a food processor & mix.