Instructions: Prepare pie crust mix, following label directions. Roll out half to a 12 inch round on a lightly floured pastry cloth or board; fit into a 9 inch pie plate; trim overhang to 1/2 inch.

Wash rhubarb; trim ends; cut into 1 inch pieces. (There should be about 4 cups.)

Beat eggs slightly in a large bowl; blend in sugar, flour, mace, salt, and orange juice; stir in rhubarb to coat pieces well. Spoon into prepared pastry shell.

Roll Out remaining pastry to a rectangle, about 12x4; trim edges even with a pastry wheel or knife, then cut pastry lengthwise into 4 one inch wide strips. Holding the ends of each strip, one at a time, twist lightly into a spiral and lay over filling, spoke fashion, crossing in center of top. Trim overhang to 1/2 inch; turn under with bottom crust, flush with rim; flute edge. Set pie on a cookie sheet; brush pastry topping lightly with melted butter or margarine.

Bake in hot oven (425 ) 50 minutes, or until pastry is golden and juices bubble up. Cool completely on a wire rack, then cut between

"spokes" into wedges so each serving will have a pastry strip running down the middle.

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