Flickr Photo Credit: Foeopoooey
This is from my maternal grandfather’s great grandmother Sisson. Obviously, it’s been in the family for a few generations now.
2 cups rhubarb, 1 cup strawberries, 1 cup sugar, 2 eggs, dash each of salt and nutmeg, 3 tbsp flour. Pour berries and chopped rhubarb into the bottom crust. Then mix everything else together and pour over the top. Dot with pads of butter and place the second crust on top. Slit crust to let steam escape. Bake at 350 degrees for about an hour.
I use this same pour over technique with all of my fruit pies, including apple. It helps the filling gel up and not be too runny.