3 beaten eggs
3 tbsp. milk
1/2 tsp. vanilla
2 c. sugar
1/4 c. flour
1 1/2 tsp. finely shredded orange peel
Pinch of salt
4 c. sliced rhubarb
Pastry for double crust pie

In a large bowl, stir together eggs, milk, and vanilla. In another bowl, stir together sugar, flour, orange, and salt. Stir into egg mixture until well mixed. Stir in rhubarb. On a lightly floured surface, roll half the pastry to a circle about 12 inches in diameter. Fit pastry into 9 inch pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Fill with rhubarb filling.

Roll remaining dough. Cut into 1/2 inch wide strips. Weave strips atop filling to make lattice. Press ends of strips into rim of crust. Fold bottom pastry over strips; seal and flute edge. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake 40 minutes longer or until knife inserted at center comes out clean. Cool on rack. Serve warm or cold. Makes 8 servings.