3/4 c Applesauce
2 1/2 c Rhubarb;cut in 1/2″ pieces
1 c Sugar
1/4 ts Salt
1/2 ts Cinnamon
1/4 ts Nutmeg
3 tb Quick-cooking tapioca
Pastry for two 9-inch crusts 2 tb Butter or margarine
Preheat oven to 425 degrees. Combine applesauce with rhubarb, sugar, salt, cinnamon, nutmeg and tapioca; mix well. Turn into pastry-lined 9-inch pie pan. Dot with butter. Cover with lattice pastry top. Pie will boil over some, so place on a cookie sheet. Bake for about 50 minutes or until filling starts to bubble and crust is golden. Per serving: 380 cal., 18 gr fat, 14 mg chol., 390 mg sodium. —–