Submitted by Odette Foster
Prepare top & bottom crusts for a 9” pie plate.
Mix:
5 c rhubarb chunks
1 2/3 c sugar
5 tbsp flour
1 t fresh grated orange or lemon rind
Spoon rhubarb mixture into bottom crust.
Bury inside the rhubarb mixture: 1 tbsp butter, cut into pieces.
Cover with top crust.
Bake 450 degrees for 10 minutes.
Reduce temperature to 350 degrees and bake 40-45 minutes or until the crust is golden.
Protect the crust edge from over-browning by placing strips of tin foil around the edge. Place an old cookie sheet under the pie on a lower rack to catch the juicy
overflow.