Strawberry Rhubarb Pie
- 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.