Ingredients
3/4 cup sugar1/4 cup quick-cooking tapioca3 cups sliced fresh or frozen rhubarb (1/4-inch pieces)3 cups sliced fresh or frozen strawberries, thawed1/3 cup orange juice4-1/2 teaspoons orange marmalade, optional1/4 teaspoon grated orange zestDough for double-crust pie
Preparation
Preheat oven to 400°. In a large bowl, combine sugar and tapioca. Add fruit; toss to coat. Gently stir in the juice, marmalade if desired, and orange zest. Let stand for 15 minutes.
On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to 9-in. deep-dish pie plate. Trim to 1/2 in. beyond rim of plate. Add filling.
Roll remaining dough to a 1/8-in.-thick circle; cut into 1/4-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edge loosely with foil.
Bake until filling is bubbly and rhubarb is tender, 40-50 minutes. Remove foil. Cool on a wire rack. Store in the refrigerator.
