Orange Kissed Strawberry Rhubarb Pie

• 1-1/2 cup Sugar
• 1/4 teaspoons Salt
• 1/2 teaspoons Grated Orange Rind
• 1/4 cups Quick Cooking Tapioca
• 1/4 teaspoons Grated Nutmeg
• 4 cups Rhubarb, Cut In 1/2 Inch Slices
• 2 cups Fresh Strawberries, Cut In Quarters
• 1/4 cups Fresh Orange Juice
• 2 Tablespoons Butter
• 1 Tablespoon Milk
• 1 Tablespoon Sugar For Sprinkling
• Pastry For 10" Double Crust Pie

1. In a large bowl, mix together sugar, salt, nutmeg, tapioca, and orange rind. Gently mix in the rhubarb, strawberries, and orange juice. Pour filling into pastry-lined 10-inch pie plate and dot with butter. Cover with top crust and flute edges. Brush top crust with milk, sprinkle with sugar and cut vents. Bake at 400u0b0 for 40 to 50 minutes or until top crust is browned and filling bubbles. Cover edges of crust with foil strips if it begins to get too brown.
2. NOTES: Excellent made with Oatmeal Pastry, with 1 tablespoon orange rind added to the pastry.

sugar, ubc, ubc, ubc, rhubarb, fresh strawberries, ubc, butter, milk, sugar, pastry

Taken from tastykitchen.com/recipes/desserts/orange-kissed-strawberry-rhubarb-pie/ (may not work)