RHUBARB PIE

2 cups cut rhubarb
1 cup sugar
1 tablespoon cornstarch
¼ teaspoon salt

Cut off root, stem ends and peel; cut into small pieces; put into deep pie plate which has been lined with pastry; sprinkle with cornstarch, salt and sugar which have been mixed together. Cover with pastry; prick top of crust and bake about one-half hour in moderate oven.