2 1/2 c. rhubarb, (cut into 1-inch pieces)
2 c. strawberries
3/4 c. sugar
2 1/2 tbsp. minute tapioca
1/2 tsp. lemon juice
1/8 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. salt

Roll out pie shell. Mix rhubarb, strawberries, sugar, minute tapioca, lemon juice, nutmeg, cinnamon and salt together and place in pie shell. Top pie with crust, cut steam vents.

Bake at 425°F for 30 minutes.