1. Combine sugar, flour, orange peel, and salt.
  2. Add to rhubarb.
  3. Place in a pastry-lined 9-inch pie pan and dot with butter.
  4. Install top crust (a lattice top is attractive and flute edges to make a high-standing rim.
  5. Cut vents in solid top.
  6. Bake in hot oven (425°F) 40 to 50 minutes, or until juice begins to bubble through the vents and crust is golden brown.
  7. Cool partially before serving.

Variations Edit

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