Rhubarb Pie

• 1½ cups rhubarb.
• ⅞ cup sugar.
• 1 egg

Skin and cut stalks of rhubarb in half-inch pieces before measuring. Mix sugar, flour, and egg; add to rhubarb and bake between crusts. Many prefer to scald rhubarb before using; if so prepared, losing some of its acidity, less sugar is required.