• 1.25-1.5 C sugar
• 3 T minute tapioca
• 1/4 t salt
• 1 t lemon juice
• 3 C blueberries
• 3 C chopped rhubarb
• pastry for double crust pie

In large bowl, mix sugar, tapioca, salt, lemon juice, blueberries and rhubarb; toss gently to coat fruit. Let stand 15 miuntes. Prepare and roll out pastry; line 9 inch pie pan with half the pastry. Pour fruit mixture into the pastry lined pan. Top with another pastry; seal the edges. Cover pie with foil. Bake 25-30 minutes (no temp given, try 350, eh?). Remove foil; bake until golden brown, 20-25 minutes more. Cool pie on rack.