Combine sugar, flour, orange peel and salt. Add to pink rhubarb.
Place in pastry-lined pie pan and dot with butter.
Adjust top crust (Lattice top is attractive) and flute edges to make high-standing rim.
Cut vents.
Bake in hot oven (425°F) 40-50 minutes, or until juice begins to bubble through vents and crust is golden brown.
Partially cool.
Note: If rhubarb is not the pink variety, add a few drops of red food coloring o filling.
To eliminate peeling rhubarb, use tender, younger stalks.
The amount of sugar varies with the tartness of rhubarb – from 1 1/3 C. to 2 C.
Usually rhubarb is less tart early in the season.
