Mix together the rhubarb, strawberries, sugar, tapioca, salt and nutmeg. Let stand for 20 minutes.

Preheat the oven to 400F.

Roll out half for the bottom crust and line your pie plate.

Roll out the other half into a equally circular pie crust.

Fill the pie with the filling.

Cut the 2nd pie crust into 3/4" inch strips.

Lay out half of them across the pie, then peel back every other one leaving about 1" laying across the filling.

Lay one of the other strips down across the pieces, then lay the ones you folded back down across the new strips.

Pull back the OTHER pieces (the ones you didn't pull back the first time) and lay another strip down.

Repeat until the crust is covered.

I didn't take pictures so you might find this tutorial helpful.

Bake 35-50 minutes.