1 1/4 c. sugar
3 c. rhubarb
2 c. strawberries
3 tbsp. quick cooking tapioca
1/4 tsp. nutmeg
Pastry for double crust pie

Stir together sugar, tapioca, nutmeg and dash of salt. Add fruit and stir thoroughly. Let mixture stand for 15 minutes. Fill pie crust and dot with butter. Seal and flute edge. Bake in 375 degree oven for 25 minutes, cover edge with foil. After 25 minutes remove foil and bake for 25 minutes or until brown.