Strawberry Rhubarb Pie

STRAWBERRY RHUBARB PIE
:
COMBINE
1 1/4 CUP SUGAR
3 TABLESPOONS “QUICK” TAPIOCA
1/4 TEASPOON SALT
1/4 TEASPOON GROUND NUTMEG
I LB RHUBARB (3 CUPS) CUT INTO 1/2″ PIECES (FRESH IS BEST FROZEN
WORKS)
2 CUPS FRESH STRAWBERRIES SLICED
**COMBINE TO COAT AND LET SIT 20 MINUTES
POUR OINTO UNCOOKED PIE CRUST
DOT WITH 1 TABLESPOON SLICED BUTTER
COVER WITH TOP CRUST
BAKE@400 FOR 40 MIN

THIS RECIPE IS FROM THE BETTER HOMES AND GARDENS COOK BOOK I GOT WHEN WE WERE MARRIED..I HAVE SUBTRACTED SOME SUGAR AND ADDED SOME FRUIT….ENJOY,ALICE