3 cups sliced fresh or frozen rhubarb (1/2-inch pieces)
1 (16-ounce) can pitted tart red cherries, drained
1-1/4 cups sugar
1/4 cup quick-cooking tapioca
4 to 5 drops red food coloring, optional
Double-crust pie shell (9 inches)
In a mixing bowl, combine first five ingredients; let stand for 15 minutes. Line a 9-in. pie plate with pastry; add filling. Top with a lattice crust; flute the edges. Bake at 400° for 40-50 minutes or until the crust is golden and filling is bubbling.