|Rhubarb||1 1⁄2 Pound|
|Oats||3⁄4 Cup (12 tbs)|
|Ground ginger||1⁄2 Teaspoon|
|Butter||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Baking powder||1 Teaspoon|
|Cold water||7 Tablespoon|
Wash rhubarb and cut into pieces 1" long.
Mix ginger with sugar; set aside until needed.
Sift flour, salt and baking powder into a mix- ing bowl.
Add the oats and rub in the butter.
Add the cold water slowly to bring to a firm dough.
Grease a 9" pie plate.
On a floured board, cut pastry in half, and roll out half to fit plate.
Line plate and put the cut up rhu- barb on the pastry.
Sprinkle all but 2 tblspns.
of the sugar-ginger mixture on the rhubarb.
Roll out other half of pastry to fit plate, wet edges and put over the rhubarb.
Press the edges well with a fork and seal.
Brush top of pie with a little milk and sprinkle the rest of sugar-ginger mixture over the top.
Cut 2 holes in the top to let out the steam.
Bake in a hot oven (425° F) for 20 - 30 minutes, until pie is golden brown and rhubarb is soft.
Serve with custard or cream.