2 (8") unbaked pie crusts
2 c. rhubarb, cut into 1" pieces
2 c. fresh strawberries, cut in halves
1 1/4 c. sugar
3 tbsp. butter, melted
3 tbsp. flour
1/2 tsp. nutmeg (or more to taste)
2 eggs, lightly beaten

Place strawberries and rhubarb on bottom crust. Mix all other ingredients well; pour over top and spread around fruit. Top with solid crust or make a lattice weave for top crust; flute edges. Preheat oven to 400 degrees. Turn down to 350 degrees and bake pie for 35 minutes or until rhubarb is soft.