Yield: 1 (9-inch) pie
5 cups ½-inch rhubarb pieces
1¼ cups sugar
¼ teaspoon salt
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
3 tablespoons quick cooking tapioca
1 teaspoon grated lemon rind
2 tablespoons butter
Unbaked pastry for a 9-inch, 2-crust pie
1 egg white, slightly beaten with 1 teaspoon of water
Coarse sugar
Heat the oven to 450 degrees. Line a 9-inch pie dish with half of pastry; set aside.
Whisk together the sugar, salt, cinnamon, nutmeg, tapioca and lemon rind. Place fruit into the pie shell, mounding slightly in the center. Dot with butter.
Top fruit with remaining crust. Trim, turn under and flute edge. Cut a few slits in the top crust to vent. Brush with egg white, then sprinkle with sugar.
Place pie on a foil-lined shallow baking pan to catch spillovers. Bake for 15 minutes, then lower heat to 350 F. and bake for 30 to 40 minutes more, or until filling bubbles and crust is brown. (If crust is browning too quickly, cover edges with a pie shield, or foil.)
Allow to cool on a wire rack for 20 to 25 minutes before serving.