Rhubarb Pie
	Not strawberry-rhubarb, just rhubarb. A fine pie, served with ice cream or all by itself.

1-1/2 cup sugar

1/4 cup flour

1 teaspoon nutmeg

3 eggs

1 pound rhubarb

1 recipe plain pastry

Mix together sugar, flour, and nutmeg until no lumps of flour remain. Add eggs and stir until smooth. Slice rhubarb into 1-inch pieces, add those to mixture and stir until well-coated. Fill 9-inch unbaked pastry shell filling and cover with lattice crust (cover with alternating diagonal 3/4 inch strips spaced about 3/4 of an inch apart).

Bake at 400 degrees for 50 minutes.

Pastry crust: 2 cups flour, 2/3 cup butter or shortening, about 1/3 cup cold water. Chop cold butter or shortening into flour until pea-sized lumps form; add cold water and mix until cohesive enough to be rolled.

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