3/4 c. sugar
2 tbsp. flour
1 beaten egg
3 c. fresh or frozen rhubarb, sliced 1/2 inch thick
1/2 c. raisins
Pastry for double crust pie

In a medium mixing bowl combine sugar and flour. Add rhubarb and toss to coat. (Let stand 15 to 30 minutes or until partially thawed but still icy if using frozen rhubarb.) Stir in raisins and egg. (I bring mine to a boil on top of stove.) Then pour into a 9 inch pie crust. Cut slits in top then seal and crimp edges. Cover edges with foil and bake at 375 degrees for 25 minutes, then remove foil and bake at 350 degrees for about 35 minutes more until crust is golden brown and rhubarb is tender.