1 1/2 c. sugar
1/2 c. flour
1/2 tsp. nutmeg
2 1/4 c. rhubarb
2 1/4 c. blueberries (fresh or frozen)

Stir into 9" pie crust. Dot filling with butter. Slit top of crust. Bake at 375 degrees for 45 minutes.