1 ½ cups sugar

3 Tbsp. quick cooking tapioca

¼ tsp. salt

¼ tsp. nutmeg

3 cups (approx. 1 lb.) of rhubarb cut into ½ inch pieces

1 cup fresh sliced strawberries

Pastry for double crust pie

Combine first 4 ingredients. Add rhubarb and strawberries; mix to coat fruit. Let stand about 20 minutes. Turn into pastry lined 9-inch pie pan. Dot with butter. Top with pastry with sliced heat vents.  Bake at 400° for 35 to 40 minutes.