1 1/2 c. plus 2 tbsp. sugar (divided)
3 tbsp. cornstarch
1/2 tsp. nutmeg
1/2 c. orange juice
6 c. sliced rhubarb
2 tbsp. butter
1 egg white, beaten

Roll half of pastry 1/8 inch thick and fit into a deep 9 inch pie pan, leaving an overlay. Set aside. Combine 1 1/2 cups sugar, cornstarch, and nutmeg in a medium saucepan. Stir to remove lumps. Stir orange juice into sugar mixture. Cook over medium heat, stirring constantly until thickened.

Remove from heat, add rhubarb and butter, stirring until butter melts. Spoon rhubarb mixture into prepared pastry shell. Roll remaining pastry 1/8 inch thick and cut 14 (10 x 1/2 inch) strips. Arrange in lattice style over filling. Seal, trim and flute.

Brush with beaten egg white. Sprinkle with remaining 2 tablespoons sugar. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees. Bake 30 minutes.