4 c. rhubarb
2 egg yolks
1 1/3 c. sugar
3 tbsp. tapioca
1 tbsp. orange rind
Double crust
9" pie plate

Cut rhubarb into large bowl. Beat egg yolks with fork and pour over rhubarb. Add sugar, tapioca and orange rind. Combine by turning over and over. Pour into unbaked pie shell. Cover with top shell and bake at 375 degrees for 40-45 minutes or until done.