8oz sweet pastry
1 lb rhubarb
1 egg, beaten
Orange rind, grate
2 T orange juice
1/2 c water
Line a pie dish with sweet pastry.
Wash rhubarb and cut into 2 1/2 cm lengths. Place on pastry. Bring water, sugar, rind and juice to boil in a saucepan. Place egg and flour in a bowl and pour the juice and water over, stirring to blend, return to heat and stir until thick. Pour over rhubarb. Cut strips of pastry to form a lattice on top. Bake at 200C for 30 minutes.
Source: Rally cook book, page 183