Strawberry-Rhubarb Pie - cooking recipe

Ingredients

1 1/4 c. sugar
3 Tbsp. quick cooking tapioca
3 c. rhubarb, cut into 1/2-inch pieces*
2 c. strawberries, sliced
1/4 tsp. ground nutmeg
pastry for double crust pie
2 Tbsp. butter

Preparation

Stir together sugar, tapioca and nutmeg.
Add sugar mixture to rhubarb-strawberry pieces; toss to coat fruit.
Let fruit mixture stand for 15 minutes.
Fill a pastry-lined 9-inch pie plate with fruit mixture; dot with butter.
Adjust top crust.
Seal and flute edges.
Cover edges of pie with foil.
Bake in a 375\u00b0 oven for 25 minutes.
Remove foil and bake for 25 more minutes or until golden brown.
Serve warm with vanilla ice cream.
Makes 8 servings.