9 inch double pie crust
4 c. frozen rhubarb
4 tbsp. flour
1/4 tsp. salt
1 1/2 c. sugar
Dash of nutmeg
1 tsp. lemon juice
2 tbsp. butter

Thaw fruit 24 hours in refrigerator or 1 to 2 hours at room temperature. Preheat oven and cookie sheet to 450 degrees. Prepare crust for 9 inch double crust pie. Thoroughly mix together flour, sugar and salt. Add lemon juice to rhubarb and stir in flour mixture, blending thoroughly. Pour into pastry-lined tin; dot with butter, sprinkle with nutmeg. Add top crust.

Bake on cookie sheet at 450 degrees 10 minutes; reduce heat to 350 degrees and continue baking at 350 degrees for 35 to 40 minutes.