3 c. rhubarb, cut
2 c. strawberries, sliced
1/4 c. flour
1 1/4 c. sugar
1 tbsp. butter
Nutmeg
Pastry for 2 crust pie

Line pie tin with pastry; let it extend over pie tin about 1/2 inch. Combine strawberries and rhubarb with flour and sugar that have been blended. Dot with nutmeg and butter. Bake in 425 degree oven for 10 minutes, then reduce heat to 350 degrees and bake until pie bubbles up in slashes, about 35 to 40 minutes.