pastry for 2 crust pie
1 1/3 c. sugar
1/2 c. flour
1/2 tsp. grated orange peel
1/4 tsp. nutmeg, optional
1/8 tsp. salt
4 c. pink rhubarb, cut into 1/2 inch pieces
2 tbsp. butter

Combine sugar, flour, orange peel, nutmeg and salt. Add to rhubarb. Place in pastry-lined 9-inch pie pan. Dot with butter. Adjust top crust and flute edges to make high standing rim. Cut vents on top.

Bake in hot oven 425°F for 40-50 minutes or until juices begin to bubble through vents and crust is golden brown.