(Courtesy of the Angelique)

Makes 2 pies

12 rhubarb stalks
4 pints fresh strawberries
1 bag frozen strawberries
1-1/2 cups sugar or honey
6 tablespoons tapioca

Wash and cut rhubarb into small pieces and placer in medium sauce pan. Add 1 bag frozen strawberries and 1/2 cup honey. Cook until rhubarb is tender. Rinse and cut fresh strawberries into halves, place in large mixing bowl. Add 1 cup sugar and 6 tablespoons of tapioca and mix. Add rhubarb mixture when tender to fresh strawberries. Mix well and pour into pie shells.

Crumb topping

1-1/4 cups brown sugar
2-1/2 cups flour
1/2 cup oatmeal
1-1/4 cups shortening
cinnamon to taste

Cover with crumb topping and bake at 350 degrees until pie thickens, 25 to 30 minutes. This topping is also good on other fruit pies.

Pie Crust

9” pie pans (4-5 crusts)
4-5 cups flour
3/4 pound or 1-3/4 cups lard or shortening
1 tablespoon sugar
1 egg
1 tablespoon vinegar
1/2 cup cold water

Mix flour and sugar, blend in lard or shortening with pastry blender until mixed. Mix egg and water, then add vinegar and add to flour. Mix and divide into 4-5 rounds for 4-5 single-crusted pies or 2 double-crusted pies with, possibly, an extra crust left over to use as you like. Roll the dough out, lay it in the pan and crimp the edges after filling. If you don’t use the rounds right away, they freeze beautifully. When needed, let thaw and roll out.