2 1/2 cups chopped red rhubarb, fresh
2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
1 1/2 cups sugar
3 1/2 tablespoons minute tapioca
1 tablespoon all-purpose flour
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla
1 egg white
2) Mix all ingredients except egg white in a large bowl.
4) Fill bottom crust with the filling and add 1/2 of the strips of top crust on top.
5) Lift every other strip and weave the other half of the strips in. Crimp edges.