Strawberry Rhubarb Cobbler

• 2 cups(about 1 pound) cubed rhubarb
• 2 cups strawberries, washed, capped and halved
• 1 cup sugar
• 1-1/2 Tablespoons quick-cooking tapioca
• 1/8 teaspoon salt
• 2 Tablespoons butter
• Pastry for one (8-inch) pie

Preheat oven to 375 degrees. Combine first 5 ingredients in a medium bowl and toss gently. Spoon into a lighlty greased 8-inch square baking dish. Dot with butter. Roll dough to 1/8-inch thickness on a lighlty floured surface. Cut into 1/2-inch wide strips with a knife or pastry wheel. Arrange in a lattice design over rhubarb mixture. Bake for 40-45 minutes or until pastry is golden brown.

Yield: 6 servings.