Post by chief_cook2 on May 1, 2003 7:43:39 GMT -6
1 pound rhubarb, cut up (about 4 cups)
1 one pound can red tart cherries, drained
1¼ cup sugar
¼ cup quick tapioca
5 drops red food coloring
Combine all ingredients and let stand 15 minutes. Line a 9 inch pie pan with
pastry.
Pour in filling and top with lattice crust. Bake in hot oven 400° 40 to 50
minutes.
Serve warm