9 inch pie crust, 2
1 1/3 to 1 2/3 cups sugar
1/3 cup all purpose flour
1/2 teaspoon grated orange peel, if desired
4 cups cut up rhubarb, 1/2 inch pieces
2 tablespoons butter or margarine
Heat oven to 425F. Stir together sugar, flour and orange peel. Turn
half of the rhubarb into pastry lined pie pan, sprinkle with half of
the sugar mixture. Repeat with remaining rhubarb and sugar. Dot with
butter. Cover top with pie crust, slit top. Seal and flute. Sprinkle
with sugar. Cover edge with 2 to 3 inch strip of aluminum foil to
prevent excessive browning; remove foil last 15 minutes of baking.
Bake 40 to 50 minutes or until crust is brown and juice begins to
bubble through slits in crust.