Rhubarb Strawberry Pie

3 cups sliced fresh rhubarb

3 cups sliced fresh strawberries

1/2 to 3/4 cup sugar

1-1/2 tablespoons instant tapioca

1/3 cup fresh orange juice

1/3 tablespoons orange marmalade

1/4 teaspoon grated orange peel

Pastry for double crust pie, 9 inches

Preheat oven to 400F. 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 inch pie plate. 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.

Serves 6-8

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Cajun Country -- New Iberia, Louisiana