1 3/4 c. sugar
1/2 c. flour
1/2 tsp. grated orange peel
5 c. cut up fresh rhubarb
3 tbsp. butter

Heat oven to 425 degrees. Prepare pastry. Stir together sugar, flour and orange peel. Turn half rhubarb into pastry lined pan, sprinkle with half the sugar mixture. Repeat with remaining rhubarb and sugar, dot with butter. Cover with top crust which has slits cut in it, seal and flute. Sprinkle with sugar. Cover edge with 2" to 3" strip of aluminum foil to prevent excessive browning, remove foil last 15 minutes of baking. Bake 40 to 50 minutes or until brown and juice begins to bubble.