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Measure rhubarb white frozen. Thaw but do not drain. Mix rhubarb, cranberries, sugar, tapioca, cinnamon and salt. Let stand 15 minutes. Add food color. Heat oven to 425 degrees. Place a baking sheet on center rack. Spread fruit mixture in pie shell. Place remaining dough over filling (or cut in strips and weave lattice fashion over filling) Trim ends seal and flute.
Bake 10 minutes. Reduce heat to 375 degrees. Bake 35 to 40 minutes longer until filling is bubbly and crust is golden brown. Serve warm.
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