Rhubarb Berry Pie
1-1/2 Cups of Sugar 3 Rounded Tbsp. Dry Tapioca
Dash of Salt
1/4 tsp. Nutmeg
3 Cups of Rhubarb (About 1 1/2 lbs)
2 Cups of any type of Berry ( We like Strawberries or Raspberries best)
Your Favorite Double Pie Crust ( A top and bottom)
Combine sugar, tapioca, salt, and nutmeg. Gently toss fruit with mixture to coat. Let stand for at least 15 minutes. Fill a pastry-lined pie plate: dot with butter. Adjust top crust. Seal and flute edge. Bake at 375 degrees for 50 minutes or until crust is golden brown. Let cool then enjoy with your favorite ice-cream or frozen-yogurt!