4 c. rhubarb
1/2 c. sugar
2 1/2 tbsp. minute tapioca
2 tbsp. butter
1 orange
Red cake coloring

Put rhubarb, sugar and tapioca in bowl. Mix cake coloring and put in pie shell. Over the top, slice orange thin, covering pie. Squeeze most of juice on pie. Put butter over orange slices. Bake at 400 degrees for 15 minutes, then at 350 degrees for 30 minutes.