2 c. strawberry halves
1 1/3 c. sugar
1/3 c. flour
1/4 tsp. nutmeg
1 tbsp. butter
2 c. rhubarb, cut in 1/2 inch pieces
1/4 tsp. salt
9 inch pastry crust

Combine strawberries and rhubarb in large bowl. Combine sugar, flour, salt and nutmeg and sprinkle over fruit. Spoon into pastry crust. Dot with butter. Adjust top crust, seal and flute edge. Bake at 400 degrees for 40 to 50 minutes. Serve warm topped with vanilla ice cream.