Ingredients

• 2 pie crusts
• 750 ml rhubarb, cut into 2 cm pieces
• 250 ml sugar
• 3 tbsp cornstarch
• 1 tbsp butter
• 1 1/2 tsp cinnamon
• 1 Orange zest(optional)

Instructions

1. 1

   Preheat oven to 220°C (425°F).

2. 2

   Mix the rhubarb, sugar, cornstarch, cinnamon, and zest.

3. 3

   Line a pie plate with one crust.

4. 4

   Pour in the filling and dot with butter.

5. 5

   Cover with the second crust. Make slits and seal edges.

6. 6

   Bake for 15 minutes at 220°C, then 30-35 minutes at 175°C (350°F).