4 c. rhubarb, cut in 1" pieces
1 1/2 c. sugar
3 tbsp. quick-cooking tapioca
Pie crust

Combine rhubarb, sugar and tapioca. Place in unbaked pie crust. Top with criss-crossed strips of pastry to make lattice top. Bake at 425 degrees for 35 minutes or until rhubarb is done.