Nothing hides the tangy rhubarb in this lovely pie, which has just the right balance of sweet and tart. Serving this dessert is a nice way to celebrate of end of winter!...Ellen Benninger Stoneboro, Pennsylvania

4	C	Sliced fresh or frozen rhubarb
4	C	Boiling water
1-1/2	C	Sugar
3	tbsp	All-purpose flour
1	tsp	Quick-cooking tapioca
1		Egg
2	tsp	Cold water
		Pastry for double-crust pie (9 inches)
1	tbsp	Butter or margarine

• Place rhubarb in a colander and pour water over it; set aside.
• In a bowl, combine sugar, flour and tapioca; mix well. Add rhubarb; toss to coat. Let stand for 15 minutes.
• Beat egg and water; add to rhubarb mixture and mix well.
• Line a 9-in. pie plate with bottom pastry. Add filling. Dot with butter. Cover with remaining pastry; flute edges. Cut slits in top crust.
• Bake at 400° for 15 minutes. Reduce heat to 350°; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly.

  Yield: 8 servings