|It's nearly that time again. This makes a very tasty
pie and uses up last year's frozen rhubarb just in time.
Mix tapioca, sugar and drained rhubarb, let sit for 15 minutes. Lay bottom crust in pie pan, lightly spread a small amount of shortening to keep the crust from getting soggy. Add pie filling to rhubarb mixture, dot with butter and top with dough. Cut slits in top, bake and 400 for 35-45 minutes and cool.