2  lbs  Fresh Rhubarb
 1  cup  Sugar
 ¼  cup  Flour
    dash Salt
    dash Cinnamon
 ¼  cup  Cold Water
 1  lrg  Egg  [optional]

 1       Standard Pastry
 
 
 

Wash, trim, and cut rhubarb into 1-inch pieces.

Mix with sugar, flour, and seasoning.

Turn into pastry-lined pie pan and add egg and water mixed.

Cover with remaining pastry  (lattice top is very pretty on this) that has slits to permit steam to escape.

Bake in hot oven 15 minutes, then reduce heat to moderate and bake 30 minutes longer or until rhubarb is tender.

If rhubarb is coarse and mature, peel it before cutting it.

If it is young, tender, and pink, leave the skin on.