Easy Breezy Strawberry Rhubarb Pie

	1 9-inchpie crusts; (store-bought work great)
	1 1/4 cupGranulated Sugar
	3 tbsQuick Cooking Tapioca
	0.25 tsp.Salt
	0.5 tspGround Nutmeg
	0.25 tspGround Cinnamon
	3 cupsFresh Rhubarb; cut into 1/2 inch chunks
	1 cupFresh Strawberries; sliced
	1 tspOrange Rind; Grated (optional)
	1 tbsButter
	1 Egg; beaten
	a little extrasugar; for sprinkling!

Preheat oven to 400 degrees.
Mix together the sugar, tapioca, salt nutmeg, and cinnamon in a large bowl. When mixed well, add the cut rhubab and strawberries (frozen can be used as well but, thaw them a bit first). Add the orange rind if you opted to use it. Let this mixture stand for about 15 minutes.
Meanwhile, line a 9 inch pie plate with one of the crusts. You can use your own crust recipe or use a store-bought crust. I prefer Betty Crocker's rolls of pie dough because it saves time.
After 15 minutes has passed, pour the strawberry, rhubarb mixture into the lined pie plate. Dot the top of the mixture with the butter and top it with the other crust. Crimp the edges or sucker someone else into it, which is what I like to do. Cut a few vents in the crust for appearence sake if you want to. Brush the top crust with a little of the egg and sprinkle with a bit of sugar.
Place the pie into the preheated oven and bake for 35 to 40 minutes, or until the crust is a beautiful light brown.
Remove pie and allow it to cool for a short time. It can be served warm or cold with vanilla ice cream or whipped topping. Mint makes a nice garnish if you have it handy.