This pie is a mixture of strawberries, rhubarb, sugar, lemon juice and butter with a bit of tapioca to thicken the centre then baked in a pre made pastry case.
If your supermarket does not have tapioca, you can find it at Indian shops or at Bin Inn.
It is DELICIOUS! Seriously, don't bother trying out other recipes...this is the only one you need! The only thing I do different is I sprinkle granulated sugar over the pie crust before baking. YUM! - 03 Apr 2011 (Review from Allrecipes USA and Canada)
This pie knocks it out of the park, it's simple list of ingredients is the key. Follow just as written! I have never liked anything with rhubarb in it until I tried this recipe for my rhubarb-loving husband. Fresh lemon juice is a must, I squeezed a whole lemon's worth. I also glazed the crust in an egg yolk wash and dusted with white sugar before baking. I added this one to our families favorite book of recipes. Will remake this one again and again for sure. Thank you, Chelsea, for the great share. - 17 May 2011 (Review from Allrecipes USA and Canada)
Great pie, great flavor with an ideal balance of rhubarb and strawberries. I also loved that it wasn't complicated by unnecessary, even distracting, spices. Still, after making this I found that a) it could have used 1-2 T. more tapioca and b) I prefer using flour in my strawberry-rhubarb pies. For the crust, I used the beautiful "Perfect Pie Crust II," also from this site. - 06 May 2012 (Review from Allrecipes USA and Canada)