Pastry for 9 inch 2 crust pie, unbaked
4 c. fresh rhubarb
1 c. sugar
1 egg
3-4 tbsp. flour
1 1/2 tsp. dried orange rind
1/2 tsp. nutmeg
3 pats butter

Prepare bottom crust. Mix filling ingredients until flour is well dissolved and filling is juicy. Turn into crust. Dot with butter. Add vented top crust or lattice crust. Seal edges. Brush with milk and sprinkle with sugar. Bake 15 minutes at 425 degrees. Reduce heat to 350 degrees and bake 40 minutes more, or until golden and bubbly.

Variation: For Strawberry Rhubarb Pie use 3 cups fresh rhubarb, 1 cup fresh strawberries and the larger amount of flour.