Serves: 8
Total Calories: 153

1 pint strawberries hulled and halved
2 cups rhubarb sliced fresh or frozen, defrosted and drained
1 1/4 cups sugar
1/4 cup orange juice concentrate
3 tablespoons tapioca quick-cooking
1/2 teaspoon nutmeg ground
Pastry for 1 (9-inch) double-crust pie
sugar
* See note below.

In a large bowl, mix strawberries, rhubarb, sugar, orange juice, tapioca and nutmeg. Let stand for 15 minutes.

Preheat oven to 450°. Place a baking sheet in oven. Divide pastry dough almost in half. On a lightly floured surface, roll larger portion of dough to 1/8 -inch thickness. Fit loosely into a 9-inch pie plate. Fill with fruit mixture. Roll remaining dough for top crust. Cut an X in the center and place over filling fold back corners of the cut. Trim both crusts 1/2 inch beyond rim of pie plate. Fold edges under seal and flute. Sprinkle lightly with sugar.

Place pie on baking sheet and bake for 10 minutes. Reduce heat to 375° and bake 45 to 55 minutes longer or until juices are thick and crust is golden. Cool on a wire rack for 2 1/2 to 3 hours or until room temperature before serving.

Nutritional Facts:

Serves: 8
Total Calories: 153
Calories from Fat: 0

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