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STRAWBERRY-RHUBARB PIE 1 1/2 c. sugar 3 Tbsp. quick cooking tapioca 1/4 tsp. salt 1 Tbsp. butter or margarine 1/4 tsp. ground nutmeg 1 lb. rhubarb 1 c. strawberries pastry for 9-inch pie and pastry for lattice top Cut rhubarb into 1/2-inch pieces (3 cups). Combine sugar, tapioca, salt and nutmeg. Add the rhubarb and straw- berries; mix to coat fruit. Let stand 20 minutes. Meanwhile, prepare pie crust. Fill with fruit mixture; dot with 1 table- spoon butter. Adjust lattice top; seal. Bake at 400 degrees for 35 to 40 minutes. Specialty of Helen Corr. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!