Rhubarb Pie

Preheat oven to 425

Cut 1.5 pounds Rhubarb in 2 cm lengths

Measure 4-5 cups and combine with 1 cup sugar, 1/4 cup corn starch and 1/4 t salt.

Let stand 15 minutes stirring occasionally.

Pour in buttom crust and dot with 2 T butter.

Cover with top crust and bake 30 minutes

Reduce temperature to 350 and bake another 25 to 35 minutes.