3 c. fresh rhubarb stalks, cut in 1 inch lengths
1/2 c. seedless raisins
1 c. sugar
1/2 tsp. cinnamon
1/4 of egg, slightly beaten
Pastry for a 9 inch lattice crust

Combine rhubarb, raisins, sugar, cinnamon and flour. Pour into 9 inch pie crust and cover with lattice strips. Pour the egg carefully over the top, allowing the egg to flow over the lattice into the filling. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake an additional 30 minutes.