2 c. rhubarb
1/2 c. water
1/2 c. sugar
2 tbsp. tapioca (instant)
1 c. Cool Whip
1 cooked pie crust

Cut rhubarb up into 1 inch pieces and put into saucepan. Add water and sugar. Bring to a boil, remove from heat and cool. Add the tapioca and let set for 5 minutes. Bring to a boil, remove from heat and let cool. Stir in the whipped topping and pour into prepared pie crust.