• 2 C slices strawberries
• 2 C chopped rhubarb
• 1.5 C sugar
• 3 T minute tapioca
• 1/4 t salt
• 1/2 t ground nutmeg
• 1 9" double crust pie pastry, unbaked
• Butter

Mix fruit and cover with sugar, tapioca and spices. Let stand 25 minutes. Turn into unbaked 9" pie shell. Dot with butter; cover with lattice top pastry. Bake at 400 for 10 minutes. Reduce heat to 350 and bake 35 more minutes, until crust is golden brown.