Rhubarb
Nutmeg
Flour
Butt er
1 c. sugar
1/3 c. molasses

Wash the stalks of rhubarb and strip off the thin, stringy skin. Cut into 1/2 inch pieces. Line a deep pie plate with unbaked pastry and fill nearly full of rhubarb. Sprinkle with nutmeg. Sift a little flour on it; dot with butter.

Put on 1 cup sugar and 1/3 cup molasses. Do not use any water as the rhubarb is juicy. Place top crust on and bake in moderate oven until done.