This recipe was clipped from a magazine and found in a large collection, date unknown. It just lists the ingredients and baking time, no directions for mixing. I’ve typed it out below along with a scanned copy.

STRAWBERRY-RHUBARB PIE
Bake at 425°F for 35 minutes.
Makes 1 nine-inch pie

1 pint strawberries (2 cups)
1 pound unpeeled rhubarb, washed and cut into 1-inch pieces (about 3 cups)
1 1/2 cups sugar
3 tablespoons quick-cooking tapioca
2 cups sifted flour
1 teaspoon salt
2/3 cup shortening
5 to 6 tablespoons cold water
1 tablespoon butter or margarine