2 lbs. rhubarb, cut in 2-inch pieces
Juice and finely grated rind of 2 oranges
2 tbsp. cornstarch
1 1/3 c. soft brown sugar
2 tbsp. skimmed milk
2 tbsp. sugar
Shortcrust Pastry Dough

Put rhubarb in a large bowl and pour orange juice over it. Stir well and leave 30 minutes. Stir occasionally. Preheat oven to 375 degrees.

Roll out 2/3 of dough and line a 9-inch pie plate. Drain rhubarb, discard orange juice, put half of it in pie dish and sprinkle with half the orange rind, half the cornstarch and brown sugar. Roll out the remaining dough and cover the pie. Crimp and seal pie. Brush dough with milk and sprinkle with sugar. bake 30-40 minutes.