Name: Strawberry rhubarb Pie
Ingredients: 1 1/4 cup sugar; 3 tablespoon quick-cooking tapioca; 3 cup rhubarb, cut into 1/2 inch pieces; 2 cup sliced fresh strawberries; 1/4 teaspoon ground nutmeg; Pastry for Double-Crust Pie; 2 tablespoon butter

Strawberry rhubarb Pie

Ingredients

1 1/4 cup sugar
3 tablespoons quick-cooking tapioca
3 cups rhubarb, cut into 1/2 inch pieces
2 cups sliced fresh strawberries
1/4 teaspoon ground nutmeg
Pastry for Double-Crust Pie
2 tablespoons butter

Instructions

Stir together sugar, tapioca, nutmeg and dash salt. Add sugar mixture to rhubarb and strawberries; toss to coat fruit. Let fruit mixture stand for 15 minutes. Fill a pastry-lined 9-inch pie plate with rhubarb mixture; dot with butter. Adjust top crust. Seal and flute edge. Cover edge of pie with foil. Bake in a 375 degree oven for 25 minutes. Remove foil and bake for 25 minutes more or till golden. Serve warm. Makes 8 servings.