1 1/2 c. sugar
3 tbsp. quick cooking tapioca
1/4 tsp. salt
1/4 tsp. nutmeg
3 c. rhubarb, cut in 1/2 inch pieces
1 c. sliced fresh strawberries
1 recipe plain pastry
1 tbsp. butter

Combine sugar, tapioca, salt and nutmeg. Add rhubarb and strawberries. Mix well to coat fruit. Let stand about 20 minutes. Spoon fruit mixture into pastry lined 9 inch pie plate. Dot with butter. Moisten pastry edge. Top with lattice crust. Flute edge. Bake 400 degrees for 35-40 minutes.