PASTRY:

2 c. flour
1 tsp. salt
2/3 c. shortening, chilled
5-7 tbsp. cold water

FILLING:

1 1/2 c. sugar
3 tbsp. quick cooking tapioca
1/4 tsp. salt
1/4 tsp. nutmeg
1 lb. (3 c.) rhubarb, cut in 1/2" pieces
1 c. strawberries, sliced
1 tbsp. butter

Sift together flour and salt. Cut shortening with pastry blender until pieces are size of large cornmeal. Sprinkle with water, a tablespoon at a time, gently tossing with fork until all is moistened. Divide dough in half and form in 2 balls. Roll out 1 and put in 9" pie plate.

In large bowl, combine sugar, tapioca, salt and nutmeg. Add rhubarb and strawberries; mix well to coat fruit. Spoon fruit mixture into pastry lined pie plate. Dot with butter. Roll out top crust. Cut into strips for lattice top. Lay strips on pie mixture; flute edge. Bake in microwave 12 minutes on high. Brown in conventional oven 10 minutes at 400 degrees. NOTE: Brush the top crust with sugar to make the crust brown better and be more tender and crisp.