Serves: 8
Total Calories: 228

4 cups rhubarb sliced fresh or frozen sliced rhubarb, thawed
1 cup cranberry halved
1 1/2 cups sugar
3 tablespoons tapioca quick-cooking
1/2 teaspoon cinnamon ground
1/8 teaspoon salt
6 drops food colors red (optional)
Pastry for a 9-inch double-crust pie
2 tablespoons butter or margarine
1 egg beaten (optional)

In large bowl, mix rhubarb, cranberries, sugar, tapioca, cinnamon and salt let stand for 15 minutes. Add food color.

Preheat oven to 425°. Divide dough almost in half. On a lightly floured surface, roll larger portion of dough to 1/8 -inch thickness. Fit loosely into a 9-inch pie plate. Spread fruit mixture in pastry shell. Dot with butter or margarine.

Roll remaining dough for top crust and place over filling.* Trim both crusts 1/2 inch beyond rim of pie plate. Fold edges under seal and flute. Cut a decorative design in center of pie to permit steam to escape.

For a browner crust, brush top of pie with egg. Bake for 10 minutes. Reduce heat to 375°. Bake 35 to 40 minutes longer or until rhubarb is tender when pierced with a fork. Cool on a wire rack. Serve slightly warm with vanilla ice cream if desired.

*If desired, cut rolled dough into 1/2 -inch strips. Weave strips in lattice fashion over filling, leaving 1 inch spaces between strips. Trim lattice strips even with bottom pastry. Fold bottom pastry over lattice strips seal and flute.

Nutritional Facts:

Serves: 8
Total Calories: 228
Calories from Fat: 28

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