Cardamom Rhubarb Pie

Pastry for a 2-crust pie

1 c. sugar

½ tsp ground cardamom

3 T cornstarch

1 ¼ lbs. rhubarb cut into ¾ inch pieces

2 T butter, melted

1 T grated orange rind

1 egg

2 tsp. milk

Heat the oven to 400 degrees. Line a 9 inch pie plate with half the pastry.

In a large bowl, mix together the sugar and cardamom. Mix in the cornstarch. Add the rhubarb and mix to coat it with some of the sugar. Spoon all of the mixture into the prepared crust.

In the same bowl used for the rhubarb, blend the melted butter and orange rind. Separate the egg and add the egg white to the butter mixture. Beat the yolk lightly and measure 1 tablespoon of the beaten egg yolk into a small cup. Blend the remaining yolk with the butter mixture and pour the entire mixture over the rhubarb. Fit the top crust over the pie and seal the edges. Whisk the 1-tablespoon of yolk with the milk and use it to brush the top of the pie. Cut vents in the top curst and bake the pie for about 55 minutes, or until the top is glazed and the rhubarb is tender. Serve warm.