Easy Homemade Rhubarb Pie

In a bowl, combine chopped rhubarb, drained pineapple, sugar, tapioca, and lemon juice. Let sit 10–15 minutes.

Line a 9-inch pie plate with one crust. Press into sides.Add filling to pie crust. Top filling with second crust. Press and seal the edges and make a couple small slits into the top crust.

Bake pie at 350°F for 45–60 minutes or until filling is bubbling and crust is golden brown. (If necessary, cover edges with foil to prevent burning.)

Remove pie from oven and allow to cool. Refrigerate leftovers.

Note: You can use fresh or frozen rhubarb for this recipe. If using frozen, be sure to freeze 3 cups and thaw completely before using. Once the rhubarb has thawed, drain any excess liquid before adding to the pie ingredients.