6 c. fresh rhubarb
1 egg
3/4 c. half & half
1 1/4 c. sugar
3 rounded tbsp. flour
1 double pie crust

Mix sugar and flour into cut rhubarb. Whisk egg into cream and add to above mixture. Pour into double crust. Bake at 425 degrees for 15 minutes then 400 degrees for 30 minutes.