Arrange the cut rhubarb to cover a deep pie dish
(20cm). Sprinkle with both sugars, cinnamon and water. Cover the
rhubarb with pastry, sealing the edges. Trim the ecess and then
paint the top with beaten egg.
Prick all over with a fork and bake in pre-heated oven at 190c
for 45 minutes or until golden.
Serve with either thick custard, cream or ice cream.
If this doesn't start a movement nothing will!!!