1 1/3 to 1 2/3 c. sugar
1/3 c. all-purpose flour
1/2 tsp. grated orange peel
4 c. cut-up rhubarb (1/2-inch pieces)
2 tbsp. butter

Pastry for 9-inch 2-crust pie (we use frozen pie crusts found in grocery store!)

Heat oven to 425 degrees. Stir together sugar, flour and orange peel. Turn half the rhubarb into pastry-lined pie pan; sprinkle with half the sugar mixture. Repeat with remaining rhubarb and sugar; dot with butter. Cover with top crust which has slits cut in it, seal and flute.

Sprinkle with sugar. Cover edge with 2 to 3 inch strip of foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake 40-50 minutes or until crust is brown and juice begins to bubble through slits in crust.