2 pie crusts
1 lb rhubarb – approximately 3 cups
1 pint strawberries, halved
1 1/4 C sugar
5 T flour
1/4 t nutmeg
2 T butter

Combine rhubarb and strawberries. Sprinkle with sugar, flour, and nutmeg. Toss lightly. Put in pie shell. Dot with butter. Put on top crust, flute, and vent. Bake at 350F for 45-60 minutes.