4 c chopped rhubarb
1 c sugar
2-2/3 Tbsp. instant cooking tapioca
1/2 tsp. cinnamon
Preheat oven to 450 degrees F. In a large bowl, gently mix together all the ingredients. Let stand for 15 minutes. Then pour into a pie shell. Dot with 1 – 2 tablespoons butter. Cover the pie with well pricked lattice. Pour a small amount of milk into a bowl. Moisten fingers with milk, then lightly coat the pie covering. Sprinkle cinnamon on top. Bake at 450 degrees for 10 minutes. Then reduce heat to 350 degrees and bake to for 35 – 45 minutes or until golden brown.
If using a pre-made crust, two deep dish Pillsbury Pet-Ritz frozen crusts work nicely.