Sift flour and salt together.

Cut butter into flour with pastry blender mixing until forms pea size balls.

In small cup mix together egg yolk and 3 tbsp. cold water.

Add egg mix to flour mixture and with pastry blender combine until dough starts to come together, adding a bit more water if needed.

Form into disk, cover with plastic wrap and refrigerate for 30 minutes.

In large pot over medium high heat cook rhubarb and strawberries for about 10 minutes until fruit has reduced down a bit.

Remove from heat, add sugar and tapioca, combine well.

Divide fruit into equal portions in ramekins.

Roll pie dough to ¼ inch thickness.

Using cutter a bit larger than ramekin circumference, cut 4 circles.

Top fruit with pie crust, folding in edges.

With fork poke a few holes into pie crust.

Sprinkle top with 1 teaspoon of sugar.

Bake at 350 degrees for 30 minutes or until crust is nicely browned.

Serve as is or with a scoop of vanilla ice cream.