Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 3 \N | Eggs, beaten |
| 1¼ cup | Sugar |
| ¼ cup | Enriched flour |
| ¼ teaspoon | Salt |
| ½ teaspoon | Nutmeg |
| 2½ cup | Rhubarb, red, 1 inch slices |
| 1½ cup | Strawberries, fresh, sliced |
| 1 \N | Pastry for 9\" lattice crust |
| 1 tablespoon | Butter or margarine |
Combine eggs, sugar, flour, salt, and nutmeg; mix well. Combine rhubarb and strawberries. Line 9" pie plate with pastry; fill with fruits. Pour egg mixture over. Dot with butter. Top with lattice crust, crimping edge high. Bake at 400 degrees about 40 minutes. Fill openings in lattice crust with whole strawberries. Serve warm- plain, or topped with vanilla ice cream.
Source: Better Homes & Gardens Dessert Cookbook.