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Rhubarb Pie

Peel the rhubarb, and if it is very large divide it into two or three strips, and then into short lengths. Fill the dish as full as possible, sprinkle some sugar over it, add a small pinch of salt, and, if liked, mix with the fruit a flavouring of grated lemon-peel and ground ginger, or a little nutmeg, grated. Line the edges of the dish with pastry, moisten these with water, and lay a cover of pastry over all. Press the edges closely together and ornament them, then sprinkle a spoonful or two of cold water over the pie and dredge a little white sugar upon it; bake the pie in a well-heated oven until the pastry loosens from the dish. Serve either hot or cold. Time to bake, half an hour to one hour, according to size.