06Stir in rhubarb.07Spoon rhubarb mixture into prepared pastry shell.08Roll remaining pastry to 1/4-inch thickness; cut into 1/2-inch strips.09Arrange strips, lattice fashioned, across top of pie. Trim strips even with edges; fold edges under and flute. Bake at 425°F or 10 minutes.10Reduce heat to 350°F and bake an additional 30 minutes or until crust is brown.11ENJOY!