Rhubarb Raspberry Pie

1 cup sugar
1/4 cup quick-cooking tapioca
4 cups chopped fresh or frozen rhubarb
1 cup fresh or frozen raspberries
2 tablespoons lemon juice
Pastry for double-crust pie (9 inches)

In a large bowl, combine sugar and tapioca. Add the rhubarb, raspberries and lemon juice; mix gently. Let stand for at least 15 minutes or up to 1 hour to soften tapioca; stir gently several times. Line a pie plate with bottom crust.

Pour filling into crust. Top with a lattice crust. Bake at 375° for 45-55 minutes or until the crust is golden and filling is bubbly. Serve warm or at room temperature. Makes 6-8 servings.