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In a large saute pan, melt the butter over medium heat and add the sliced rhubarb. Saute until softened, about 5 minutes. Add the brown sugar, cream, vanilla extract, and orange zest and stir until the sugar melts completely and the mixture is bubbly.
Remove from the heat and pour over the strawberries in a large bowl. Add the tapioca starch and toss to coat well. Set aside to cool completely.
Preheat the oven to 350°F. Roll out one half of the dough into a round at least 11 inches in diameter and transfer to a 9-inch pie plate. Allow the edges to hang over the sides and refrigerate for 20 minutes.
Roll out the remaining half of the dough into a rough rectangle that's about 11 inches long by 8-10 inches wide. Cut out 8-10 strips of dough that are about one inch wide each.
Pour the filling mixture into the chilled pie shell and even out the top. Weave the dough strips over the filling into a lattice pattern.
Brush the lattice with the egg wash and sprinkle with turbinado, demerara, or sparkling sugar.
Bake the pie for 50-55 minutes, or until the filling is bubbling between the lattice and the crust has browned.