Recipe - Rhubarbstrawberry Pie

3 cup Sliced fresh rhubarb (1/4"
Pieces)
3 cup Sliced fresh strawberries
One half cup (1/2Three fourths cup) sugar
1 One half tablespoon Instant tapioca
1/3 cup Fresh orange juice
1 One half tablespoon Orange marmalade (optional)
One fourth teaspoon 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.