DIRECTIONS

In a large bowl, combine sugar and tapioca. Add fruit; toss to coat. Gently stir in the juice, marmalade if desired and orange peel. Let stand for 15 minutes.
    Line a deep-dish 9-in. pie plate with bottom crust; trim pastry even with edge. Fill with fruit filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.
    Bake at 400° for 20 minutes. Reduce heat to 375° bake 30 minutes more or until filling is bubbly and rhubarb is tender. Cool on a wire rack. Store in the refrigerator. Yield: 8 servings.