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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.