Ingredients:

6 cups of rhubarb chopped

1 1/3 cup of sugar

1/4 cup of cornstarch

1 tablespoon of lemon juice

1/4 teaspoon of cinnamon

pastry for a 9” double crust pie

1 egg (beaten for glaze)

sugar for topping (optional)

Directions:

1. Combine rhubarb, sugar, cornstarch, lemon juice and cinnamon in a bowl. On a lightly floured surface roll out half the pastry dough and line a 9” pie plate. Spoon in filling. Roll out the remaining dough and using a pastry wheel or knife to cut out 1 inch strips.

2. Brush the rim of the pie with the beaten egg. Weave strips over the pie to form a lattice, then trim and flute the edge. Brush beaten egg over the lattice. Sprinkle sugar on top if desired.

3. Bake on a baking sheet with sides in a 425 degrees oven for 15 minutes. Reduce heat to 375 and continue baking 50-60 minutes more until rhubarb is tender and filling is thickened. Crust will be golden. Let stand for 15-20 minutes before cutting.

Bon Appetit!