Strawberry/Rhubarb Crisp

This recipe was given to me by Ruth Schumacher.  It is easy to prepare and the strawberries and sugar help cut the tartness of the rhubarb.  Serve warm with some ice cream for a delicious treat.  Ruth usually makes this with frozen unsweetened strawberries, but you can use fresh strawberries as well.

1 quart strawberries, fresh or frozen, washed, hulled, sliced
2 cups sliced rhubarb
1 1/2 cups of sugar
1/3 cup Quick Cooking Minute Tapioca

1/2 cup butter, melted
1 lb. 2.25-oz. box yellow or white cake mix

Base: Place strawberries, rhubarb, sugar, and tapioca in a microwavable dish.  Let stand for 5 minutes to soften tapioca.  Microwave for 5 minutes, stir, and continue micowaving and stirring in 3-minute increments until thickened.  Spread in a greased 9 x 13-inch baking dish.

Topping:  In a medium-size bowl, stir together melted butter and dry cake mix until crumbly.  Sprinkle over base.  Bake in 350 degree oven for 30 minutes until slightly brown and bubbly.