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Rhubarb Pie

Carefully scrape the skin of one pound sound, fresh rhubarb; cut into one inch pieces, then place in a saucepan with four ounces granulated sugar and one teaspoon cornstarch. Set the pan on a brisk fire, stir well with a wooden spoon, and let briskly cook for fifteen minutes, frequently stirring meanwhile. Prepare a pie paste and proceed to finish the pie.