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Rhubarb Pie

Prepare the Pastry.

- 5 cups (1.2 litres) rhubarb, cut into 1 inch (2.5 cm) pieces
- 1 1/4 cups (300 ml) sugar
- 1/3 cup (80 ml) flour

Combine the sugar and flour and mix with the rhubarb. Place the mixture into a 9 inch (23 cm) pastry lined pie plate. Cover with the top crust, press the edges of the top and bottom crusts together, and "flute" so that the edges are away from the plate. (This is so the edges do not burn.) Slash the top crust with a knife to allow steam to escape. An alternative is to cut the top crust in strips and make a lattice type of crust. Bake at 450F (230C) for 15 minutes, then reduce the heat to 350F (180C) and bake for an additional 40 minutes. This delicious juicy pie will sometimes bubble over, so it is a good idea to put another larger pan under your pie plate. Serves 6.