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9 inch pie crust, 2
1 1/3 to 1 2/3 cups sugar
1/3 cup all purpose flour
1/2 teaspoon grated orange peel, if desired
4 cups cut up rhubarb, 1/2 inch pieces
2 tablespoons butter or margarine

Heat oven to 425F. Stir together sugar, flour and orange peel. Turn half of the rhubarb into pastry lined pie pan, sprinkle with half of the sugar mixture. Repeat with remianing rhubarb and sugar. Dot with butter. Cover top with pie crust, slit top. Seal and flute. Sprinkle with sugar. Cover edge with 2 to 3 inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.
Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.

Substitute half of the rhubarb for strawberries and use less sugar.