Instructions: Here is one of my plain old pie recipes. Cant beat this one really.

Wash rhubarb thoroughly, trim off leaf and stem ends and discard. Cut stems into 3/4-inch lengths. Combine sugar, tapioca and salt, add to rhubarb and mix thoroughly. Fit pastry into pie pan. Turn rhubarb mixture into pastry-lined pan. Roll out pastry for crust with cold water just before laying on top crust. Lay upper crust over pie and press edges together to seal: trim off excess dough. Let rest 10 minutes and flute rim as desired.

Bake in a hot oven (450 dgrees F.) for 15 minutes, then reduce heat to 325 degrees (moderately slow) and bake 30 minutes longer, or until rhubarb is done. Serve warm or cold 5 servings.

Variation: Reduce rhubarb to 1 lb. and add 1 cup seedless raisins and 1/4 teaspoon cinnamon to filling.

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