Rhubarb Pie

Crust
1 Stick margarine
1/2 cup sugar*
1 egg
1 cup flour
1 teaspoon baking powder

Filling
4 cups rhubarb pieces (peeled)
1/2 cup sugar*
1 tablespoon potato starch
cinnamon
ginger
mint

Preheat oven to 400 F

Whip margerine and sugar. Add egg to mixture. Mix the baking powder with the flour, and add slowly to wet ingredinets. Pour/spread in pie dish, shaping dough into a piecrust.

Boil half of the rhubarb pieces with sugar until soft. Remove from heat and mix potato starch with 2 tablespoons water and add to filling. Add reserved rhubarb pieces to mixture and bring to boil. Remove from heat, add cinnamon, ginger and mint.

Pour filling into crust, brush with egg if desired. Bake for 20 mins at 400 F.

*1/2 sugar may be replaced with splenda. Or additional sugar may be added if a sweeter pie is desired.