3cupsrhubarbcut into ½ inch pieces (about 1 pound)
2cupssliced strawberries1 pint
Preheat the oven to 400 degrees. Chop the rhubarb and slice the strawberries.
In a large bowl, combine the sugar, flour, nutmeg and allspice. Stir in the rhubarb and strawberries.
Line a 9-inch pie plate with one piecrust. Spoon in the sugared fruit. Wet the edges of the crust with some milk. Roll out the second crust and fit in over the top of the pie. Pinch the edges to seal and slit the top. Pat some milk on the top of the pie.
Bake (on a sheet pan to catch the drips), until the filling runs clear, (usually all over the oven), about 60 minutes.