5 c. diced rhubarb
1 c. sugar
1/4 tsp. salt
2 tbsp. tapioca
2 tsp. grated orange rind

TOPPING:

1/2 c. flour
1/2 c. sugar
4 tbsp. butter

Mix all ingredients for topping. Mix sugar, salt, tapioca and orange rind together. Mix with rhubarb and let stand 5 minutes. Put into a unbaked pie shell and cover with topping. Bake at 400 degrees for 40 to 50 minutes.