Strawberry Rhubarb Pie

This is the recipe I am going to use today to make my food barter for Steve. And, thank you, Robin, for requesting it!!
(serves 8)

3 cups rhubarb, chopped
3 cups fresh strawberries (in larger pieces)
1&1/2 cup Sugar in the Raw*
2 T. minute tapioca
1 T. all-purpose flour
1/2 t. lemon zest
1/2 t. lemon juice
1/2 t. ground cinnamon
1 t. vanilla extract
3 T. butter, cubed small
1 egg white (beaten with 1 t. water
Large granule sugar
2 pie crusts
Foil pie tin

Preheat oven to 425.
Fit one of the pie crusts into the pan and crimp the edges*. Put the rhubarb, strawberries, sugar, tapioca, flour, zest, and juice of lemon, cinnamon, and vanilla in a large bowl; mix well and pour out into crust. Dot the top of the filling with butter. Brush edges of pie crust with egg white wash. Cut second pie crust into strips (use a pizza cutter*), and lay across pie - crossing to make a lattice*. Use a fork to seal edges, and flute again*. Brush crust with egg white wash and sprinkle with large granule sugar. Collar with foil and bake at 425 for 15 min. Decrease temp. to 375 and bake for an additional 45 min., or until the filing starts bubbling. Let cool before serving.

I am going to grab a food mag. and go have FUN reading it out in the SUN.

Love,

MM