2 pie crusts
2 c. rhubarb, chopped
2 c. strawberries, sliced
1 tsp. lemon juice
1 1/4 c. sugar
4 tbsp. flour
1/2 tsp. nutmeg
1 tbsp. butter
1 tbsp. milk

Preheat oven 425°F. Place crust in pie plate and add rhubarb and strawberries to pie crust. Pour all other ingredients over top of fruit. Place inverted second crust on top and seal with a fork, pressing gently around edges.

Bake 425°F on lowest rack of oven for 10 minutes. Make vent holes. Place pie on center rack, reduce heat to 350°F, bake 20 minutes and check.

Bake up to another 20 minutes if necessary.