Rhubarb Cherry Pie - cooking recipe

Ingredients

3 c. sliced fresh or frozen rhubarb (1/2-inch pieces)
1 c. (16 oz.) pitted tart cherries, drained
1 1/4 c. sugar
1/4 c. quick cooking tapioca
4 to 5 drops red food coloring (optional)
pastry for double crust pie (9-inch)

Preparation

In a mixing bowl, combine first 5 ingredients.
Let stand for 15 minutes.
Line a 9-inch pie plate with pastry.
Add filling. Top with a lattice crust.
Flute the edges.
Bake at 400\u00b0 for 40 to 50 minutes or until crust is golden and filling is bubbling. Yields 8 servings.