Rhubarb-Raspberry Pie*

FILLING: Combine rhubarb, sugar, gelatin, and few drops of food coloring, cover and refrigerate 6 hours, or overnight. Remove from refrigerator and drain the juice into a large saucepan.

Add cornstarch, lemon juice, cinnamon, and cardamom (if used). Cook and stir until mixture comes to a boil and thickens. Remove from heat and add the rhubarb. CRUST: Combine flour and salt and cut in the shortening. Add milk.

Cover the ball of dough and refrigerate one hour. Roll out crust; sprinkle bottom with tapioca. Spoon in hot filling. Dot with butter and top with 2nd crust. GLAZE: Combine 1/3 c milk and 1 t sugar for glaze and brush on top crust.

Bake at 400F for 10 minutes, then 350F for 30 min.

One 9 inch pie.