4 cups sliced fresh or frozen rhubarb
4 cups boiling water
1-1/2 cups granulated sugar
3 tablespoons all-purpose flour
1 teaspoon quick cooking tapioca
1 large egg
2 teaspoons cold water
pastry for 9" double-crust pie
1 tablespoon butter or margarine
milk and sugar
Pre-heat oven to 400 F. Place rhubarb in colander and pour boiling water over it and 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 2 teaspoons cold water, and then add to rhubarb mixture and mix well. Line a 9" pie plate with bottom pastry. Add filling and dot with butter. Cover with top layer of pastry and crimp edges. Brush crust with milk and sprinkle with sugar. Make slits on the top. Bake for 15 minutes. Reduce heat to 350 F and bake for 40-50 minutes longer until crust is golden and filling is bubbly.
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