4 c. rhubarb, cut in 1/2 inch pieces
1 1/4 c. sugar
6 tbsp. flour
1/4 tsp. salt
2 tsp. grated lemon rind
1/3 c. strained honey
4 to 5 drops red food color
Pastry for 2-crust (9 inch) pie
2 tbsp. butter

Combine rhubarb, sugar, flour, salt and rind; mix well. Blend in honey and food color. Let stand while making pastry. Line 9 inch pie pan with pastry. Fill with rhubarb mixture; dot with butter. Adjust top crust and seal edge. (For sparkling top, brush with milk and sprinkle with sugar.)

Bake in very hot oven (450 degrees) 10 minutes; reduce heat to moderate (350 degrees) and bake 35 to 45 minutes more.