Aunt Bert's Rhubarb Pie
(Submitted by Vivian Good, Clare, MI)

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3/4 cup sugar
1/2 tsp. salt
4 Tablespoons quick Tapioca
1 tsp. grated orange rind
4 cups fresh rhubarb, cut 3/4"
1 Tablespoon butter

 
Combine sugar, salt, tapioca and orange rind. Sprinkle over rhubarb, tossing with a fork to coat completely - Set aside

Make pie crust - Pour filling into pie crust. Dot with margarine. Cut steam vents into top of pie crust and flute to seal.

Bake in a preheated oven 400 degrees for 30-35 minutes.

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