This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Recipe of the Week

RHUBARB AND CHERRY PIE

Temperature: 450° F Time: 15 minutes
Then 375° F Time: 20 – 25 minutes

3 cups rhubarb cut in 1/4 inch pieces
16 ounce can cherry pie filling
3/4 cup sugar
2 tablespoons quick cooking tapioca
4 drops red food coloring
Pastry for 9 inch lattice-top pie

1. Combine rhubarb, cherry pie filling, sugar, tapioca and food coloring. Let stand 15 minutes.
2. Line a 9 inch pie pan with pastry; pour in filling.
3. Adjust lattice top; seal and flute edge.
4. Bake in preheated oven. If edges become brown too quickly cover with foil.