Preheat oven to 400 degrees. In large bowl, mix sugar, tapioca, salt, nutmeg, and cinnamon. Add rhubarb and strawberries and stir until mixture coats spoon. Let mixture stand for 15 minutes. Line a 9-inch pie dish with one crust. Spoon in strawberry rhubarb mixture. Dot top of strawberry rhubarb mixture with the butter. Cover pie with second crust, crimping edges. Bake in 400 oven for 35 to 40 minutes until crust is browned.
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|Serving Size: 1 Serving (59g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 93 (56%)|
|Amt Per Serving||% DV|
|Total Fat 10.3g||14 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 27mg||8 %|
|Sodium 51.4mg||2 %|
|Potassium 57.5mg||2 %|
|Total Carbohydrate 18.1g||5 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 17.9g|
|Protein 0.9g||1 %|
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Calories per serving: 167
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