1 ½ c. sugar
3 tbl. tapioca
Dash salt
¼ tsp. ground nutmeg
3 c. chopped rhubarb (cut into 1” pieces)
1 pint strawberries

Combine sugar, tapioca, salt, and nutmeg. Gently toss fruit with mixture to coat. Let stand for 15 minutes.

Fill a 9” pie crust and dot with butter. Cover with top crust and seal. Bake at 375 degrees for about 30 minutes or until golden.