Instructions: 1.Roll out 2 pie crusts

2.In large bowl, combine sugar, flour and salt

3.Stir in rhubarb pieces and let stand 15 minutes

4.Line 9 inch pie plate with 1 crust and turn rhubarb mixture into pie plate

5.Dot with margarine/butter

6.Cut remaining pastry into 3/4 inch strips and weave on top of filling to make loose lattice crust

7.Press leftover pastry strips around edge of pie plate, pressing to seal

8.Brush pastry with milk and sprinkle with sugar

9.Bake at 400 for 25 minutes then bake for 20 additional minutes at 350

10.Cool and serve with vanilla ice cream

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