Rhubarb Pie - cooking recipe

Ingredients

1 double pie crust
1 1/3 c. sugar
1 1/4 tsp. salt
4 tsp. quick-cooking tapioca
4 tsp. flour
4 c. unpeeled rhubarb, cut in 1-inch pieces
1 Tbsp. butter or margarine

Preparation

Using half the prepared pastry, line a 9-inch pie pan.
Roll out the remaining pastry and cut in strips, 1/2-inch wide. Combine remaining ingredients, except butter, and turn into the pie pan; dot with butter.
Arrange pastry strips, lattice-fashion, over fruit.
Seal edges; trim and flute.
Bake in hot oven, 400\u00b0 for 40 to 50 minutes or until crust is golden and fruit is cooked.