Rhubarb Blueberry Custard Pie

1 pie crust

4 c. rhubarb, chopped into 1/4" pieces

1 c. sugar

4 eggs

freshly grated nutmeg to taste (about 1/4 t)

1/3 c. half and half

1 pint blueberries

Line a deep dish pie pan with the crust.  Whisk together the eggs and cream.  Add the sugar and nutmeg and whisk until incorporated and sugar is dissolved.  Add the rhubarb and blueberries and stir to combine.  Pour into pie shell and bake in a preheated 350* oven for about an hour or until a knife inserted in the center of the pie removes cleanly.