Cranberry Rhubard Pie

By mangia_g2

Ingredients

• 3 Cups frozen sliced rhubard
• 1 Cup halved cranberries
• 1 1/2 Cups sugar
• 3 TB quick-cooking tapioca
• 1/2 tsp cinnamon
• 1/8 tsp salt
• 6 drops red food color (optional)
• Pastry for 9" double-crust pie

Preparation

Step 1

Measure rhubard while frozen. Thaw, but do not drain.
Mix rhubarb, cranberries, sugar, tapioca, cinnamon and salt. Let stand 15 min. Add food color, if desired.
Heat oven to 425 degrees; place filling in pie crust and cover with top crust; place on baking sheet and bake 10 min; then reduce heat to 375 degrees and bake 35 to 40 min longer until filling is bubbly and crust is golden brown. Serve warm.

You can double this recipe and make this as a "crisp" with a struesel topping instead.