Preheat oven to 400.
1 pie crust for double-crust pie
1 1/2 lbs rhubarb cut into 1-inch slices (about 4 cups)
1 3/4 cup sugar
1/3 cup flour
dash of salt
2 tbsp butter
Prepare pie crust. Roll out half to 12 inch round on a lightly floured pastry cloth; fit into 9 inch pie plate trim edges to a 1/2 inch.
Wash rhubarb, trim ends, cut rhubarb into 1 inch pieces (about 4 cups)
Combine rhubarb, sugar, flour and salt in a large bowl and stir to coat rhubarb pieces well.
Spoon into pie shell.
Dot with butter.
Roll out 2nd half of the pie crust, cover pie and pinch edges.
Brush top crust with water and sprinkle with sugar; pierce top crust so that steam can escape.
Bake at 400 for 50 - 60 minutes.
Let cool, then cut and serve with vanilla ice cream.