Pastry for 2-crust pie
1 1/3 to 2 c. sugar
1/3 c. flour
2 c. rhubarb
2 c. raspberries
1 1/2 tbsp. butter
1 tsp. cinnamon
1/2 tsp. nutmeg

Mix sugar and flour, mix in fruit, pour into pie crust and dot with butter. Sprinkle cinnamon and nutmeg, cover with top crust. Sprinkle with sugar. Bake at 350 degrees for 1 hour, until crust is golden brown and juice begins to bubble through slits.. Also good made with blackberries or blueberries.