Beat lightly 3 eggs. Add 4 tablespoons milk. Mix and stir in 2 cups sugar, 1/4 cup flour, 3/4 teaspoon nutmeg. Mix in 4 cups cut up pink rhubarb. Pour into pastry lined pie shell. Dot with 1 tablespoon butter. Cover with lattice top. Bake until nicely browned. Serve slightly warm. Temperature 400 degrees. Bake 50 to 60 minutes.

Strawberry or blueberry rhubarb: Follow above recipe substitute fresh strawberries or blueberries for half of rhubarb.