1 1/2 c. sugar
3 tbsp. quick cooking tapioca
1/4 tsp. salt
1 tsp. ground nutmeg
1 lb. rhubarb (3 c.), cut into 1/2 inch pieces
1 c. sliced fresh strawberries
1 tbsp. butter

Combine sugar, tapioca, salt and nutmeg. Add rhubarb and strawberries. Mix to coat fruit and let stand 20 minutes.

Prepare pastry for 9 inch pie. Line pie plate with pastry. Fill with strawberry-rhubarb mixture. Dot with butter. Put on top crust or lattice crust and seal. Bake at 400 degrees for 35 to 40 minutes.