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Ingredients
- 4 c. fresh rhubarb, cut in 1/2-inch pieces
- 3 Tbsp. minute tapioca
- 1/4 tsp. salt
- 1 1/2 c. sugar
- 1 Tbsp. grated orange rind
Method
- Combine tapioca, sugar, rhubarb, salt and orange rind and let stand while making pie crust.
- After crust is rolled and in pie plate, fill with rhubarb filling and dot with butter, about 1 1/2 tablespoons.
- Cover with top crust and bake in hot oven at 425° for 15 minutes, then 350° for 45 minutes.
- (Pie usually bubbles over in oven so it is wise to have aluminum foil or a pie catcher under your shelf in oven.)
