Rhubarb-Cherry Pie - cooking recipe

Ingredients

3 c. (1/2-inch) sliced rhubarb
1 lb. can (2 c.) pitted tart cherries, drained
1/4 c. sugar
1/4 c. quick cooking tapioca
5 drops red food color
pastry (for two 9-inch pie crusts)

Preparation

Combine all ingredients.
Let stand 15 minutes.
Line 9-inch pie plate with pastry.
Add filling.
Add top crust.
Flute edges.
Bake at 400\u00b0 for 40 to 50 minutes.
Serve warm.