Categories: Pies 
      Yield: 6 servings 
  
      3 c  Sliced fresh rhubarb (1/4" 
           Pieces) 
      3 c  Sliced fresh strawberries 
    1/2 c  (1/2-3/4 cup) sugar 
  1 1/2 tb Instant tapioca 
    1/3 c  Fresh orange juice 
  1 1/2 tb Orange marmalade (optional) 
    1/4 ts Grated orange peel 
           Pastry for double crust 9" 
           Pie 
  
  In a large bowl, combine the first seven ingredients; let stand for 15 
  minutes to soften tapioca.  Place bottom pastry in a deep dish 9" pie pan. 
   Add filling.  Top with a lattice crust.  Bake at 400F for 20 minutes. 
  Reduce heat to 375F; bake 30 minutes more or until filling is bubbly and 
  rhubarb is tender.