I have tons of it in my garden. Here’s the recipe: 5-6 cups chopped rhubarb, 1-1/4 cup sugar, a squeeze of lemon, 1/4 cup instant tapioca, a shake of cinnamon. Put in an unbaked pie shell, bakeat 450 for 15 minutes, then lower the temperature to 350 and bake for another 40 minutes or so. Pie for dummies.