---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Fresh Rhubarb Pie
  Categories: Pies
       Yield: 8 servings
  
       1    Double crust pastry/9-in
            =see recipe
   1 1/2 c  Sugar
   2 1/2 tb Cornstarch
     1/4 ts Ground nutmeg
     1/2 ts Grated orange rind
     1/4 c  Orange juice
       2 tb Butter or margarine
       4 c  Rhubarb; sliced
  
   Recipe by: Southern Living
   Preparation Time: 0:20
   Roll half of pastry to 1/8-inch thickness on a lightly
   floured surface.  Place in a 9-inch pieplate; trim off
   excess pastry along edges.  Cover with plastic wrap, and
   chill until ready to fill. Combine sugar, cornstarch, and
   nutmeg in a heavy saucepan, stirring to blend cornstarch
   well.  Stir in orange rind, juice, and butter.  Cook over
   medium heat, stirring constantly, until thickened and
   bubbly.  Stir in rhubarb.  Spoon rhubarb mixture into
   prepared pastry shell. Roll remaining pastry to 1/8-inch
   thickness; cut into 1/2-inch strips.  Arrange strips,
   lattice fashion, across top of pie.  Trim strips even with
   edges; fold edges under and flute.  Bake at 425 degrees for
   10 minutes.  Reduce heat to 350 degrees and bake an
   additional 30 minutes or until crust is browned. Yield:
   one 9-inch pie.
  
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