Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. mix well in a large bowl and pour out into crust. dot the top of the filling with the butter. brush edges of pie crust with egg white wash. cut second pie crust into strips and lay across pie. use a fork to seal edges. brush with egg white wash and garnish with large granule sugar. collar with foil and bake at 425 degrees f for 15 minutes. decrease temperature to 375 degrees f and bake for an additional 45 minutes, or until the filling starts bubbling. let cool before serving.

Target recipe: preheat oven to 450°f. combine sugar, flour and egg;add to rhubarb. prepare pastry and line a 9" pie plate, reserving some for top crust. add rhubarb mixture and cover with top crust;seal and flute edges. make slits in top crust to allow steam to escape. if desired, make a lattice top with top crust. bake in oven for 10 minutes; reduce temperature to 350f and continue baking 40 to 50 minutes longer or until rhubarb is cooked and pastry is a golden brown.