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A winner of a pie, the natural pairing of rhubarb and strawberries is perfect for those who find other pies too sweet.

Strawberry-Rhubarb Pie

3 large eggs
1 1/4 cups granlated sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
2 1/2 cups sliced rhubarb
1 1/2 cups sliced strawberries
1 tablespoon butter
Pastry for (9-inch) double-crust pie
8 whole strawberries, rinsed

1. Preheat oven to 400°F.
2. In a large mixing bowl combine eggs, sugar, flour, salt, and nutmeg; mix well.
3. In a separate bowl combine rhubarb and strawberries. Spoon the rhubarb/strawberry mixture into a 9-inch unbaked pie shell. Pour egg mixture on top and dot with butter. Top with a lattice crust, crimping edges. Bake for about 40 minutes.
4. Fill the openings in the lattice crust with whole strawberries.

Makes 8 servings.