3 cups fresh rhubarb, cut in 1/2-inch chunks
2 cups fresh strawberries
1 1/4 cups sugar
3 tbsp. tapioca
1/4 tsp. salt
1/4 tsp. nutmeg

Combine rhubarb, strawberries, tapioca, sugar, salt and nutmeg in large sauce pan. Let stand 15 - 20 minutes. Bring mixture to boil; stir gently until thickened. Remove from heat and let cool for 1 hour. Pour in pie crust and cover with pie crust.

Put lines in top of pie. Sprinkle top with 1 to 2 teaspoons of sugar. Cover edges with aluminum foil.

Bake at 375°F for 30 minutes. Carefully remove foil and put pie back in for 10 to 15 minutes. Cool and enjoy!