Rhubarb, which looks like red celery, is often paired with sweet strawberries to counteract its tartness. This pie includes some sugar for that purpose, but the natural flavors come through. Serve this early-spring pie with good vanilla ice cream and a hot cup of coffee.

Rhubarb Pie

3 cups chopped rhubarb
1 cup granulated sugar
3 tablespoons all-purpose flour
1/2 teaspoon finely grated orange peel
1/8 teaspoon salt
Pastry for 1 (9-inch) double-crust pie
2 tablespoons butter

1. Preheat oven to 400°F (205°C).
2. In a large bowl, combine rhubarb, sugar, flour, orange peel and salt. Pour into unbaked pie shell and dot with butter. Top with a lattice crust*.
3. Bake for 40 to 50 minutes or until bubbly and crust is lightly browned.

Makes 8 servings.

*To make a lattice crust, cut a rolled crust into 1-inch strips; lay half of strips parallel to each other over top of filling. Lay remaining strips across first strips in an angle; seal and flute if desired.