Pastry for 2 crust pie

3 cups         rhubarb
1 ½ cups     sugar
1 Tbsp        grated orange rind
1 Tbsp.       flour
1 ½ Tbsp.   instant tapioca
½ tsp.         salt
1 Tbsp.      lemon juice
1 Tbsp.      butter or margerine
1                egg white
small amount of sugar

Line 9" pie plate with pastry.

Combine sugar, flour, tapioca, orange rind, salt. Set aside. In separate bowl sprinkle
rhubarb with lemon juice. Add sugar mixture and toss to coat.

Pile rhubarb/sugar mixture into pastry-lined pie plate. Dot with butter. Cover with lattice
pastry.

Brush top of pastry with egg white and sprinkle with sugar. Bake at 400ºF for 40 to 50
minutes. Serve warm or cold .

This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page.