Strawberry-Rhubarb Pie - cooking recipe

Ingredients

1 1/2 cups sugar
3 Tbsp. quick-cooking tapioca
1/4 tsp. salt
1/4 tsp. nutmeg
3 cups rhubarb
1 cup sliced fresh strawberries
1 pie crust
1 Tbsp. butter or margarine

Preparation

Combine sugar, tapioca, salt and nutmeg.
Add rhubarb and strawberries, mix well to coat fruit.
Let stand 20 minutes. Spoon fruit into pastry lined 9 inch pie plate.
Dot with butter or margarine.
Moisten pastry edge.
Top with lattice crust; flute edge.
Bake in hot oven (400 degrees) for 35-40 minutes.
If desired, decorate lattice top with additional sliced fresh strawberries dipped in melted currant jelly.