You're so welcome, Michele

I use tapioca on just about all my pies EXCEPT plain rhubarb - for some reason, I like the "softening" of the acidity of plain rhubarb that flour gives. When I add the strawberries, then I use minute tapioca.

By the way, do you have the recipe for rhubarb that uses eggs along with the flour - makes sort of a rhubarb cream custard pie and is very good, also. In that one, I use alot of fresh grated nutmeg along with the flour, eggs and sugar.

June