1 1/3 - 1 2/3 C sugar
1/3 C flour
1/2 t orange zest (opt)
4 C rhubarb in 1/2" pieces*
2 T butter/margarine
Stir together flour, sugar, orange.
Put 2 C rhubarb in pastry-lined pie pan.
Sprinkle with half of sugar & flour mixture; repeat layers.
Dot with butter.
Cover with top crust.
Sprinkle sugar on top.
Cut slits in crust.
Cover whole thing with foil until bubbly, then take off all foil and brown. Should be juicy and golden.
40-50 minutes at 425.
*For strawberry-rhubarb, use 2 C strawberries & 2 C rhubarb and use the lesser amount of sugar.