8 inch unbaked pie shell
3 c. cut up pink rhubarb
2 eggs
Pinch of salt
4 tbsp. water
1 c. sugar
2 tbsp. flour
Dash of nutmeg

Pour boiling water over rhubarb and drain immediately. Add remaining ingredients and stir; pour into pie crust.

Bake at 400°F for 25 minutes, then at 375°F for an additional 25 minutes.

Serve with whipped cream or ice cream.

Sometimes we add 1/2 pint sliced strawberries or raspberries, to the rhubarb.