3 c. rhubarb, diced
Pastry for two (9 inch) pie crusts
1 c. sugar
1 egg, lightly beaten
1 tsp. grated lemon rind
1/2 c. water
1 tbsp. lemon juice
1 tbsp. butter

Line 9 inch pie plate with pastry, fill with rhubarb. In a saucepan blend sugar and flour. Gradually mix in remaining ingredients. Cook over hot water, stirring constantly until thickened and smooth. Remove from heat. Pour over rhubarb, cover with full crust or lattice crust. If lattice topping is used, some crust will be left. Bake at 425 degrees for 30 to 40 minutes. Serves 6 to 8.