This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Rhubarb Pie

CRUST:

2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
5 to 7 tablespoons cold water

FILLING:

1 tablespoon crushed ginger root
3 tablespoons undiluted orange juice concentrate
1 2/3 cup sugar
1/3 cup all-purpose flour
4 cups Iowa rhubarb
1 tablespoon butter

Preheat oven to 450 degrees. For crust, combine flour and salt; mix well. With a pastry blender, cut in shortening and mix until uniform. Sprinkle cold water into mixture, one tablespoon at a time until dough is moistened. Divide dough and half and shape into two balls. With a floured rolling pin, roll first ball of dough into a circle 1 inch larger than inverted pie pan. Carefully lift and place in pan.

For filling, simmer ginger root in undiluted juice concentrate for five minutes. Mix sugar and flour. Cut rhubarb into small pieces and add to flour and sugar. Strain ginger root from orange juice and add to sugared rhubarb; mix well. Place rhubarb mixture in unbaked pie crust. Dot filling with butter. Roll second ball of dough into a circle and place over filling. Seal edges and flute. Make slits in top of crust to allow steam to escape. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake an additional 45 minutes.