2 c. mulberries, washed and cleaned
1 1/2 c. rhubarb, cut up
1 c. sugar
1/2 tsp. nutmeg
1/4 c. flour
2 tbsp. butter
Pastry for 9 inch 2 crust pie

Combine mulberries, and rhubarb in a bowl. In a smaller bowl, combine sugar, nutmeg and flour together and add fruit mixture. Spoon fruit into a pastry lined 9 inch pie plate, dot with butter and cover with top crust. Seal edges and cut steam vents. Bake in preheated 425 degree oven for 40 to 50 minutes or until crust is golden and juice bubbles. 6 to 8 servings.