4 C rhubarb
4 C boiling water
1-1/2 C sugar
3 TBSP flour
1 tsp. tapioca
1 egg
2 tsp. cold water
1 TBSP butter
2 pastry crusts
Pour hot water over rhubarb in colander; drain. In a bowl combine rhubarb,sugar,tapioca, flour. Pour into pie shell and arrange cut up butter around pie. Cover pie with top shell; crimp and design top. Then mix cold water with egg and brush over crust. You can also sprinkle sugar on top of egg wash. Bake at 400 degrees for 40-45 minutes.