Instructions: Preheat the oven to 375 F. Line a 12-inch pie plate with one round, leaving the excess pastry to hang over, and chill. Using a pastry wheel, cut as many 3- to 4-inch-wide strips as possible from the other round for the lattice top. Place on a parchment-lined or water-sprayed baking sheet and chill for at least 30 minutes.

Put the rhubarb in a large mixing bowl. Combine the remaining ingredients in another bowl. Sprinkle this mixture over the rhubarb and stir to coat all the fruit. Turn the fruit into the prepared crust.

Weave the lattice strips over the filling, securing the ends by pasting them to the crust with a bit of water. Turn up the overhang of the bottom crust, trim, and crimp as desired. Bake for about 50 minutes, until the filling has bubbled and thickened. Let cool before serving.

Makes one 12 inch double-crust pie

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