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- Cut rhubarb into ½ inch pieces.
- Combine with sugar, flour, salt and lemon peel and mix well.
- Blend in honey and food colouring.
- Let stand 10 minutes.
- Spoon into pastry lined pie plate.
- Dot with butter.
- Add and flute top crust.
- Cut vents.
- For a shiny top, brush with milk and sprinkle with sugar.
- Bake in a 400 °F oven for 50–60 minutes.