Pastry for 9 inch two crust pie
1 1/3 to 1 2/3 c. sugar
1/3 c. all purpose flour
1/2 tsp. grated orange peel (optional)
4 c. cut up rhubarb (1/2 inch pieces)
2 tbsp. butter

Heat oven to 425 degrees: Prepare pastry, mix sugar, flour and orange peel. Turn half of rhubarb into pastry lined pie plate. Sprinkle with half of sugar mixture. Preheat with remaining rhubarb and sugar mixture, dot with butter. Cover with top crust that has slits cut in it. Seal and flute. Sprinkle with sugar if desired. Cover edge with 2 to 3 inch strip of aluminum foil to prevent excessive browning, remove foil during last 15 minutes of baking. Bake until crust is brown and juice begins to bubble through slits in crust, 40 to 50 minutes.