13/4 cup of Splenda
1/3 cup flour
4 cups rhubarb
Pastry
2 cups whole wheat flour
1/2 tsp salt
2/3 cup shortening
6 to 7 tsp cold water

In a mixing bowl combine splenda, flour and salt. Stir in rhubarb pieces; toss gently to coat fruit. Let fruit stand for 15 minutes.
Meanwhile prepare and roll out pastry. Line a 9inch pie plate with half the pastry. Trim pastry to edge of pie plate. Pour Rhubarb mixture into pastry lined plate. Put top on and cut slits in crust for escape of steam. Seal edges.
To prevent over browning, cover edge of pie with foil. Bake at 375 F oven for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or till crust is golden. Cool before serving.

Number of Servings: 8