1-1/2 cups sugar
3 tbsp quick-cooking tapioca
1/4 tsp salt
1/4 tsp ground nutmeg
1 lb. rhubarb cut in 1/2-inch pieces (3 cups)
1 cup sliced fresh strawberries
1 tbsp butter

Combine sugar, tapioca, salt and nutmeg. Add rhubarb and strawberries. Mix to coat fruit. Let stand 20 minutes. Place in pie pastry and dot with butter. Place lattice crust on top of pie.

Bake at 400 for 35 to 40 minutes.