1. Heat oven to 425°. Make pastry.
2. Mix sugar, flour and orange peel in large bowl. Stir in rhubarb. Turn into pastry-lined pie plate. Cut butter into small pieces sprinkle over rhubarb. Cover with top pastry that has slits cut in it seal and flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning (page 116) remove foil during last 15 minutes of baking.
3. Bake about 55 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool on wire rack at least 2 hours.
NUTRITION FACTS: 1 Serving: Calories 530 (Calories from Fat 180) Fat 20g (Saturated 6g) Cholesterol 0mg Sodium 300mg Carbohydrate 84g (Dietary Fiber 2g) Protein 6g % DAILY VALUE: Vitamin A 0% Vitamin C 4% Calcium 18% Iron 12% DIET EXCHANGES: Not Recommended
Quick Rhubarb Pie: Substitute 2 bags (16 ounces each) frozen unsweetened rhubarb, completely thawed and drained, for the fresh rhubarb.
Strawberry-Rhubarb Pie: Substitute 3 cups sliced strawberries for 3 cups of the rhubarb. Use 2 cups sugar.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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