Rhubarb Pie

1 ½ cups sugar

2 ½ Tbsp cornstarch

¼ tsp ground nutmeg

½ tsp orange extract

¼ cup lemon-lime soda

2 Tbsp butter

4-5 cups rhubarb, sliced

Roll half of pastry to 1/8-inch thickness on a lightly floured surface. Place in a 9-inch pie plate; trim off excess pastry along edges.

Combine sugar, cornstarch and nutmeg in a heavy saucepan, stirring to blend cornstarch well. Stir in orange extract, soda, and butter. Cook over medium-high heat, stirring constantly, until thickened and bubbly. Remove from heat and stir in rhubarb.

Spoon rhubarb mixture into prepared pie shell. Roll remaining pastry to 1/4-inch thickness; cut into 1/2-inch strips. Arrange strips, lattice fashioned, across top of pie. Trim strips even with edges; fold edges under. Place on a cookie sheet lined with foil and bake at 350° for 40 minutes or until crust is brown.

8 servings, each serving has 368 calories, 14g fat, 61g carbohydrate, 1g protein,1g fiber