|Eggs||3 , beaten|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Enriched flour||1⁄4 Cup (4 tbs)|
|Sliced pink rhubarb||2 1⁄2 Cup (40 tbs) (1-Inch Slices)|
|Sliced strawberries||1 1⁄2 Cup (24 tbs) (Fresh)|
|Pastry||1 (For 9-Inch Lattice Top Pie)|
Combine eggs sugar flour, salt, and nutmeg; mix well.
Combine rhubarb and strawberries.
Line 9 inch pie plate with pastry; fill with fruits.
Pour egg mixture over.
Dot with butter.
Top with lattice crust, crimping edge high.
Bake in hot oven (400Â°) about 40 minutes.
Fill openings in lattice crust with whole strawberries.