3 c. chopped rhubarb
2 c. sugar
2 tbsp. corn syrup
2 tbsp. tapioca
1 double pie crust

Bring to a boil: 2 cups rhubarb, 1 cup sugar and syrup. Remove from heat. Stir in mixture of remaining 1 cup rhubarb, 1 cup sugar and tapioca. Mix well. Pour into uncooked 9 inch pie shell. Criss cross top with strips of dough to form lattice top. Bake at 425 degrees for 30 minutes.