Lemon Rhubarb Pie
3 c. diced rhubarb
1 c. sugar
1 tbsp. flour
1 egg, beaten
3/4 tsp. lemon rind
1 tsp. lemon juice
1/2 c. water
1 double pie crust
Mix sugar and flour together. Stir in egg, lemon rind, lemon juice
and water. Cook over medium heat until thick. Fill pie shell with
diced rhubarb. Top with above mixture. Cover with remaining pie
crust. Bake at 350 degrees for 45 to 50 minutes.
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