Fresh Rhubarb Pie

Pastry for 2-crust pie

• 1⅓ c. sugar
• ⅓ c. flour
• ½ tsp

• Combine sugar, flour, orange peel and salt. Add to pink rhubarb.
• Place in pastry-lined 9" pie pan and dot with butter.
• Adjust top crust (lattice top is attractive) and flute edges to make high-standing rim; cut vents.
• Bake in hot oven (425°) 40 to 50 minutes, or until juice begins to bubble through vents and crust is golden brown. Partially co