Rhubarb pie

• 5 cups sliced rhubarb
• 2/3 cup sugar (save 1/4 c for bottom to prevent soggy crust)
• 5 tablespoons flour
• ¼ teaspoon cinnamon or cardamom?
• 1/2 t. orange zest or campari?
  
• 1 ½ tablespoons butter

Try marinating the rhubarb in the sugar mix.  Not having done that, my one venture with this pie suffered from too big a contrast between tart fruit and sweet filling. 

Sprinkle sugar on to purchased crust; add mix; sprinkle chopt butter on top.  Bake 425 for 15 minutes; reduce the temperature to 350 degrees and bake 25 to 30 min