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

Combine first 4 ingredients. Add rhubarb and strawberries. Mix to coat fruit. Let stand for 20 minutes.

Meanwhile, prepare pastry for 9-inch lattice top pie. Line 9-inch pie plate with pastry. Fill with fruit mixture. Dot with 1 tablespoon butter. Adjust lattice top. Seal. Bake in a hot oven (400 degrees) for 35-40 minutes.