4 cups chopped rhubarb
1 1/4 cups sugar
3 Tbsp. minute tapioca
2 tsp. grated orange rind
2 Tbsp. butter
Put between crusts. Bake at 425 for 15 min., reduce to 350 and bake about 60 min.
From AgnesPicnicBench.com
Put between crusts. Bake at 425 for 15 min., reduce to 350 and bake about 60 min.