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1 cup, plus 2 Tbsps unsweetened pineapple juice concentrate
6 Tbsps tapioca (uncooked)
2 Tbsps vegetable oil
4 cups chopped rhubarb
One 9-ince pie shell, plus top crust
1. Preheat oven to 350 degrees.
2. In a large bowl, stir together concentrate, tapioca, oil, and rhubarb. Allow mixture to sit for 10 minutes.
3. Pour mixture into pie shell. Top with crust.
4. Bake 60 to 70 minutes or until crust is golden.
5. Serve warm or cold.
ENJOY
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