Rhubarb pie #2

Roll out the pie shell and line in a pie plate.

Combine all the ingredients.

Pour the rhubarb mixture over the rolled-out pastry.

Cover with the other rolled-out pastry.

Cook in the oven at 200°C (400°F) for 40 minutes.


250 ml of sugar

2,5 ml of salt

30 ml of melted butter

15 ml of flour

15 ml of lemon juice

750 ml of rhubarb, chopped

30 ml of semolina

5 ml of grated orange rind

1 pie shell