More Tang Than The Traditional Strawberry-Rhubarb

2 c Rhubarb
2 c Raspberries
2 c Black raspberries or blackberries
1 c sugar (1/2 c raw, 1/2 c turbinado is best) 
2 tbsp cornstarch
1 tsp cinnamon
1 tsp nutmeg

Preheat oven to 450. Carefully combine all berries together in a large bowl. In separate bowl combine sugar, cinnamon, nutmeg and cornstarch. Mix dry ingredients and then slowly add your berries to the dry ingredients. Fold gently without smashing the berries. Once all ingredients are combined pour into your pie crust. Add top crust (trellised). Bake at 450 degrees for 10 minutes, then reduce your temperature to 350 degrees for 50 minutes or until set.