1 1/2 to 2 qts. rhubarb
2 tbsp. cornstarch
2 tbsp. flour
2 to 2 1/2 c. sugar
Unbaked pie crust
2 tbsp. water

Cut rhubarb into 1/2 to 1 inch pieces. Bring rhubarb and water to boil in saucepan. Simmer, stirring occasionally, until becomes a sauce. Mix cornstarch and flour with cold water until smooth and add to rhubarb sauce; stir together. Pour into unbaked 8 inch pie crust and add top crust. Bake at 325 degrees for 35 to 40 minutes until crust browns.