I had some Strawberry Rhubarb pie at the Monument Cafe and just had to make it myself. It is simple to make too. Well, if you ignore the first attempt where I cooked the strawberries and rhubarb before it went into the pie. I was hoping to turn it into a jam-like consistency. Both both ingredients broke down completely and turned into mush. So, for the next attempt, I just dumped one 16 ounce container of strawberries and one 16 ounce bag of defrosted rhubarb into the pie after mixing it together with a cup of brown sugar, a fourth of a cup of ground tapioca, a tablespoon of cornstarch, some salt, some cinnamon, and some vanilla. The first problem with this version is the amount of water that came out of the berries and barbs. The tapioca and cornstarch was inadequate to soak up the liquid. But it turned out to be okay because I just poured it out after it came out of the oven. The other problem was that the heat of the oven had a dry roasting effect on the berries/barbs and not what I was looking for. But it was still tasty though.