1 1/2 to 2 c. sugar
6 tbsp. tapioca
4 c. cut up rhubarb
1 1/3 tbsp. butter
Pastry for 2 crust pie

Mix together sugar and tapioca; then mix lightly through rhubarb. Pour into pastry lined 9 inch pie pan. Dot with butter. Cover with top crust and bake at 425 degrees for 40 to 50 minutes (until crust is nicely browned and juice begins to bubble through slits). Serve slightly warm or ice cold, as per your preference.

If rhubarb is tender and pink, do not peel. Cut into 1 inch pieces (1 lb. makes 2 cups).