Cherry Rhubarb Pie

• 1-2/3 cups sliced fresh or frozen rhubarb
• 2/3 cup sugar
• 2/3 cup drained pitted tart cherries
• 4 teaspoons quick-cooking tapioca
• 2 to 3 drops red food coloring, optional
• 1 sheet refrigerated pie pastry

1. In a large bowl, combine the rhubarb, sugar, cherries, tapioca and food coloring if desired; stir gently and let stand for 15 minutes.
2. Meanwhile, cut pastry sheet in half. On a lightly floured surface, roll out one half to fit a 7-in. pie plate. Transfer pastry to pie plate; add filling. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry.
3. Bake at 400u0b0 for 40-45 minutes or until crust is golden and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.

frozen rhubarb, sugar, cherries, quickcooking tapioca, coloring, pastry

Taken from www.tasteofhome.com/recipes/cherry-rhubarb-pie/ (may not work)