Fresh Rhubarb Pie 

Ingredients

• 1 1/2 cups sugar
• 1/3 cup flour
• 4 cups fresh rhubarb; cut up
• 1 1/2 teaspoons margarine
• 1 double (9 inch) pie shell

Method

Heat oven to 425ºF. Mix sugar and flour. Mix lightly through rhubarb. Pour into pie shell. Dot with margarine. Cover with top crust, which has slits cut in it. Sprinkle with sugar. Seal and flute. Cover edge with 1 1/2 " strip of aluminum foil to prevent excessive browning.
Bake 40 to 50 minutes, or until crust is nicely browned and juice begins to bubble through slits. Serve slightly warm (with vanilla ice cream).