Ingredients
1 cup sugar1/4 cup quick-cooking tapioca4 cups chopped fresh or frozen rhubarb1 cup fresh or frozen unsweetened raspberries2 tablespoons lemon juicePastry for double-crust pie (9 inches)
Preparation
In a large bowl, combine sugar and tapioca. Gently stir in rhubarb, raspberries and lemon juice. Let stand at least 15 minutes or up to 1 hour to soften tapioca; stir gently several times.
Preheat oven to 375°. Line a pie plate with bottom crust. Pour filling into crust. Top with a lattice crust. Bake 45-55 minutes or until the crust is golden brown and filling is bubbly. Serve warm or at room temperature.
