"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
2 cups sliced rhubarb 1 21-oz can cherry pie filling 3/4 cup sugar 2 1/2 tbsp quick cooking tapioca Pastry for 2 crust lattice top pie (use a fluted pastry wheel to cut the lattice crust)
Combine sliced rhubarb, cherry pie filling, sugar and tapioca. Let mixture stand 15 minutes. Line 9" pie plate with pastry. Fill with rhubarb mixture. Carefully adjust top lattice crust; seal and flute edges. Bake in 400º oven for 40 - 45 minutes.
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