6 cups fresh rhubarb
1 3/4 cups granulated sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon orange peel
2 tablespoons butter
Pastry for 2 (9-inch) crust pies

Hot Candied Cinnamon Sauce
1 cup red hot candies
1 tablespoon water
1 tablespoon butter

Wash, trim and cut rhubarb into 1-inch pieces.

Sift together sugar, flour and salt. Sprinkle 1/3 of dry ingredients over bottom of the pastry shell. Mix remaining dry ingredients with orange peel. Put rhubarb into pastry shell. Sprinkle with remaining dry ingredients. Dot with butter. Top with pastry crust. Make a slit in the top. Bake at 425 degrees F for 10 minutes. Reduce heat to 350 degrees F. Bake 40 to 45 minutes longer or until crust is golden.

Bring red hot candied, water and butter to a boil. Serve over warm pie.