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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.

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