5 c. rhubarb, cut in 1/2" pieces
1 1/2 c. sugar
5 tbsp. minute tapioca
1 tbsp. butter
2 pie crusts

Mix rhubarb, sugar and tapioca in large bowl. Pack into bottom pie crust. Dot with butter, cover with top crust. Bake at 400 degrees for 1 hour. Put pan under pie plate in oven to catch juice while baking. If edge of crust becomes too brown cover edge with strip of aluminum foil.