2 crust pie filling for 9 inch pie
3 1/2 c. cut rhubarb
1 1/2 c. sugar
3 tbsp. tapioca

Mix together. Put rhubarb in pie crust; cover with sugar mixture. Sprinkle 1 tablespoon lemon juice over sugar. Cover with crust. Bake in 425 degree oven for 50 minutes.