1-1/3 to 1-1/2 cups of sugar
1/3 cup flour
1/2 teaspoon grated orange peel (optional)
4 cups cut-up rhubarb
2 tablespoons butter
Hear oven to 425 degrees. Prepare pastry. Lay one half into a pie pan. Mix sugar, flour and orange peel in a small bowl. Put half the rhubarb into the pastry lined pie pan. Sprinkle with half of the sugar mixture. Top with the rest of the rhubarb and then the remaining sugar. Dot with the butter. Put the top crust on, cutting some vents for the steam to escape. Flute and cover the edge with foil. Bake 40 to 50 minutes, removing foil during last 15 minutes of baking.