- 4 cups sliced fresh rhubarb
- 4 cups boiling water
- 1 1/2 cups sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon quick-cooking tapioca
- 1 egg
- 2 teaspoons cold water
- 1 Pastry for double-crust pie (9 inches)
- 1 tablespoon butter or margarine
- Place rhubarb in a colander and pour water over it; set aside. In a bowl, combine sugar, flour and tapioca; mix well. Add drained rhubarb; toss to coat. Let stand for 15 minutes. Beat egg and water; add to rhubarb mixture and mix well. Line a 9-in. pie plate with bottom pastry. Add filling. Dot with butter. Cover with remaining pastry; flute edges. Cut slits in top crust. Bake at 400 degrees F for 15 minutes. Reduce heat to 350 degrees F; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly.