Pastry for 2 crust pie
4 c. rhubarb
1 1/3 c. sugar (or more, depending on the tartness of the rhubarb)
1/3 c. flour
Dash of salt
1/2 tsp. lemon juice
2 tbsp. butter
1/4 tsp. cinnamon
1/8 tsp. nutmeg

Combine sugar, flour, salt, cinnamon and nutmeg. Add to rhubarb. Place in pastry lined 9 inch pie plate and dot with the butter. Bake in a hot oven (425 degrees) for 40 to 50 minutes or until juice begins to bubble through vents and crust is golden brown. If rhubarb is not the pink variety, add a few drops of red food color to filling.