1 9 inch pie shell — unbaked
1 cup sugar
3 tablespoons tapioca — (quick)
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 pound rhubarb — cut 1/2 inch thick
1 cup strawberries — (whole)
Topping 1/3 cup flour
1/3 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3 tablespoons butter
Combine sugar, tapioca, salt and nutmeg. Add rhubarb and strawberries; mix to c oat the fruit. Let stand about 20 minutes. Put into pie shell.
For topping: Combine topping ingredients, cutting in butter until mixture is crumbly. Sprink le on top of pie filling. Bake at 400 degrees for 35 to 40 minutes.