"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
5 MED. STALKS RHUBARB-1 1/2 " PIECES 1 1/2 C. SLICED STRAWBERRIES 1 1/2 C. SUGAR 3 1/2 T. TAPIOCA pINCH OF SALT 1 1/2 t. nutmeg
Mix the rhubarb, strawberries, sugar, salt, tapioca, and nutmeg until fruit is well-coated. Pour into crust and dot with butter. Cover with top crust and cut slits in top. Bake at 425 degrees for 20 min.; reduce temp to 375 and bake for additional 20 min.
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