DESSERT RECIPE: Rhubarb Pie
 

4-cups sliced fresh or frozen rhubarb 4-cups boiling water 1 1/2-cups sugar 3-tbsp all-purpose flour 1-tsp quick cooking tapioca 1-egg 2-tsp cold water Pastry for double-crust pie (9") 1-tbsp butter or margarine Milk and sugar to coat pie top

Place rhubarb in colander and pour boiling water over it and set aside
In a bowl, combine sugar, flour, and tapioca; mix well
Add rhubarb; toss to coat
Let stand for 15 minutes
Beat egg and 2-tsp cold water, and then add to rhubarb mixture and mix well
Line a 9" pie plate with bottom pastry
Add filling and dot with butter
Cover with top layer of pastry and crimp edges
Brush crust with milk and sprinkle with sugar
Make slits on the top
Bake at 400* for 15 minutes
Reduce heat to 350* and bake for 40-50 minutes longer until crust is golden and filling is bubbly
 

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