1 1/2 c. sugar
3 tbsp. quick cooking tapioca
1/4 tsp. salt
1/4 tsp. nutmeg
1 lb. rhubarb, cut in 1/2 inch pieces (3 c.)
1 c. sliced strawberries

Combine first 4 ingredients; add rhubarb and berries, mix to coat fruit. Let stand 20 minutes.

Meanwhile, prepare pastry for 9 inch lattice top pie. Fill with fruit mixture. Dot with 1 tablespoon butter. Adjust lattice top; seal. Bake in 400 degree oven for 35 to 40 minutes.