1/2 c. each granulated sugar and firmly packed brown sugar
1 tbsp. cornstarch
1/4 c. all-purpose flour
1/2 tsp. ground nutmeg
4 c. rhubarb, in 1/2 inch pieces
2 c. thickly sliced strawberries
1 tbsp. orange juice
2 tbsp. butter

In a large bowl, combine granulated sugar, brown sugar, cornstarch, flour, nutmeg, rhubarb, strawberries and orange juice. Set aside.

Prepare pastry; roll out half the pastry and fit into a 9 inch pie pan. Pour filling into pastry shell; dot with butter. Roll out remaining pastry and add top crust. Bake 400 degrees until fruit is tender and crust is brown (about 50 minutes). 6 to 8 servings.