• 1/2 cup each granulated sugar and firmly packed brown sugar
• 1 Tbs. cornstarch
• 1/3 cup all-purpose flour
• 1/2 tsp. ground nutmeg
• 4 cups rhubarb, in 1/2" pieces
• 2 cups thickly sliced strawberries
• 1 Tbs. orange juice
• 2 Tbs. butter or margarine
• 1 package prepared pie crust

Directions

In a large bowl, combine granulated sugar, brown sugar, cornstarch, flour, nutmeg, rhubarb, strawberries and orange juice. Set aside.

Prepare pastry, put the pastry into a 9" pie pan.

Pour filling into pastry shell; dot with butter.

Roll out remaining pastry and add top crust. (Or, if desired, roll out remaining pastry, cut into 3/4" strips and weave a lattice top for pie.)

Bake in a 400 degrees oven until fruit is tender and crust is well browned (about 50 minutes). If necessary, protect edges of pie with foil strip for last 15 minutes to prevent over browning.

Makes 6-8 servings.