1 1/2 c. sugar
3 tbsp. quick cooking tapioca
1/4 tsp. salt
1 c. sliced strawberries
1/4 tsp. nutmeg

Combine sugar, tapioca, salt and nutmeg. Add 1 pound of rhubarb (3 cups). Cut in 1/2" pieces. Add 1 cup sliced strawberries and mix well to coat fruit. Let stand for 20 minutes. Prepare pastry for 9" pie plate. Line plate with pastry. Fill with fruit mixture. Dot with 1 tablespoon butter. Adjust lattice top and seal. Bake in a hot oven, 400 degrees for 35 to 40 minutes.