Rhubarb Pie
Pastry for 9" double pie crust
3 c. diced rhubarb
1 c. sugar
1 T. flour
1 egg, beaten
1/4 t. grated lemon rind
1 T. lemon juice
1/2 c. water
1 T. butter
To prepare rhubarb for pie remove ends, wash thoroughly and dry on towel. Cut into uniform strips, then crosswise into pieces 1 inch long and 1/4 inch wide. Line pie plate with pastry and fill with diced rhubarb. Combine sugar and flour, stir in egg, lemon rind and juice and water. Cook over boiling water until slightly thickened, pour over rhubarb and top with a lattice crust. Bake at 425 degrees 40 to 50 minutes.
Stewed Rhubarb
Cut off leaves and stem end and wash 1 pound rhubarb. Peel old rhubarb stalks but do not peel young tender stalks, as the peels turn pink on cooking, cut in 1" pieces. Add 1/4 c. water and 1/2 c. sugar, simmer covered 25 to 30 minutes or until tender. 4 servings.
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