Take the tender stalks of the rhubarb, strip oft" the skin, and cut the stalks into thin slices. Line deep plates with pie crust, then put in the rhubarb, with a thick layer of sugar to each layer of rhu barb - a little grated lemon peel improves the pie. Cover the pies with a crust; press it down tight round the edge of the plate, and prick the crust with a fork, that the cruet will not burst while baking, and let out the juice of the pie. Rhubarb pies should be baked about an hour, in a slow oven; it will not do to bake them quick. Some cooks stew the rhubarb before making it into pies, but it is not so good as when used without stewing.