Try this pie recipe and tell me what you think.

3 cups rhubarb cut into 1/2 inch pieces  ( 1 pound)

3  cups tart Cherry Hill cherries, pitted

1 1/2 cups sugar

3 tablespoons quick-cooking tapioca

In a saucepan combine rhubarb, Cherry Hill cherries, sugar and tapioca, let mixture stand for 15 minutes.  Then bring mixture to boiling; and let cool for 45 minutes.

Prepare pastry.  Line a 9-inch pie pan with half of pastry.  Poor cooled  mixture into pie pan and cover with the top pie pastry.  Flute edges and cut in a few slits into top pie pastry.  To prevent over-browning, cover edges with foil.  

Bake pie in 375 oven for 20 minutes or until golden and bubbly.