Rhubarb Pie III Recipe
- 2 pounds rhubarb, cut into 1/2 inch pieces
- 1 1/4 cups white sugar
- 1/3 cup all-purpose flour
- 1/8 teaspoon ground nutmeg
- 2 tablespoons butter
- 3 drops red food coloring (optional)
- 1 recipe pastry for a 9 inch double crust pie
- Preheat oven to 425 degrees F (220 degrees C).
- Combine sliced rhubarb with sugar, flour and nutmeg and mix lightly. Add red food coloring, if using, and mix well.
- Place mixture into unbaked 9 inch pie shell and dot with butter. Cover with top pastry and cut design in top crust for steam to escape.
- Bake for 30 minutes or until crust is golden brown and fruit is bubbly. Let cool and serve.
