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Prepare as directed, using 2 cups sliced rhubarb, 2 cups halved strawberries and increasing the tapioca to 1/4 cup.
Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.
Save room for this special-occasion dessert by planning ahead. For example, watch portions and choose lower-fat foods beforehand.
Prepare and fill bottom crust as directed. Cut second pie crust into 10 (1/2-inch-wide) strips with pastry wheel or sharp knife. Place 5 of the strips over filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross strip is added. Fold trimmed edge of bottom crust over ends of strips. Seal and flute edge. Bake as directed.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.