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Place rhubarb in a colander and pour water over
it; set aside. In a bowl combine sugar, flour,
tapioca; mix well. Add rhubarb; toss to coat; let
stand for 15 minutes. Beat egg and water; add to
mixture; mix well. Line 9 inch pie plate with
pastry. Add filling. Dot with butter. Cover with
remaining pastry. Cut slits on top. Bake at 400
degrees for 15 minutes. Reduce to 350 and bake for
40-50 minutes, or until crust is golden and
filling is bubbly.
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