4 cups rhubarb, chopped

1/2 cup strawberries

3 eggs, beaten

1-1/2 cups sugar

2 tablespoons butter, cut into small pieces

1/4 cup all-purpose flour

3/4 teaspoon nutmeg

 

Fit the bottom crust into the pie plate.

 

In a large bowl, mix the fruit and eggs.  Combine the dry ingredients and add to the fruit mixture.  Stir.  Pour into the pastry shell.  Top with butter.  Top with the second pie crust; cut gashes for steam to escape.  Bake in a 400 deg. oven for one hour.  Cool.

 

Serves 6.