Ingredients
3 cups sliced fresh or frozen rhubarb (1/2-inch pieces)1 can (16 ounces) pitted tart red cherries, drained1-1/4 cups sugar1/4 cup quick-cooking tapioca4 to 5 drops red food coloring, optionalPastry for double-crust pie (9 inches)
Preparation
In a large bowl, combine first 5 ingredients; let stand for 15 minutes. Line a 9-in. pie plate with crust. Trim to 1/2 in. beyond rim of plate. Add filling. Top with a lattice or other decorative crust. Trim and seal strips to edge of bottom crust; flute edge.
Bake at 400° until the crust is golden and filling is bubbling, 40-50 minutes.
