3/4 c. sugar
3 c. (1/2 inch thick) sliced rhubarb
1/2 c. raisins
2 lb. flour
1 egg

Pastry for double crust pie. In a medium bowl combine sugar and flour. Add rhubarb, toss to coat. If using frozen rhubarb let stand for 15 to 20 minutes. Stir in egg and raisins. If your family enjoys this version you can make some and freeze them. Or you can make this with a lattice type crust if you prefer.