5 c. rhubarb
1 c. sugar
1 tbsp. vinegar
3 tbsp. tapioca
1 tsp. red food coloring
2 pie crusts
2 tbsp. butter
1 tbsp. milk
Confectioners sugar

Roll out one pie crust and put into 9 inch pie plate. Combine rhubarb, sugar, vinegar, tapioca and food coloring. (I like to do this ahead. Even the day before and let it marinate in refrigerator.) Pour rhubarb into pie crust. Dot with butter and cover with second pie crust. Brush with milk. Bake in 425 degree oven for 30 to 35 minutes. Before you serve, dust with confectioners sugar. Yields 8 servings.