Pastry for double-crust pie
1 1/4 to 1 1/2 c. sugar
3 tbsp. quick-cooking tapioca
1/4 tsp. salt
1/4 tsp. ground nutmeg
3 c. rhubarb, cut into small pieces
3 c. sliced fresh strawberries
1 tbsp. butter

In large bowl, stir together sugar, tapioca, salt and nutmeg. Add rhubarb and strawberries. Toss gently to coat fruit. Let mixture stand for 15 minutes.

Line 9 or 10-inch pie plate with half the pastry. Trim pastry to edge of pie plate. Pour fruit mixture into pastry-lined pie plate. Dot with butter. Cut slits in top crust and place pastry atop filling. Seal and flute edge. Bake in 375 degree oven for 45-50 minutes. Cool pie on rack before serving.