Categories: dessert

Ingredients

• 1/2 batch never fail pastry
• 3-4 c cut rhubarb
• 1 c sugar
• 2 tbsp cream of wheat
• 2 tbsp flour
• 2-3 tbsp lemon juice
• zest from one orange
• 2 tbsp margarine

Directions

1. Butter and flour bottom crust. Bake 375 glass pan, 400 metal.

2. Usually takes about 45 minutes- until rhubarb is soft when you stab with a fork and filling is bubbly.

3. Let it cool completely to thicken and then you can reheat when serving if desired, but cut it hot and it will be runny (still will taste ok though).

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