Phyllo Chiffon Pie

• 1 14 lbs rhubarb
• 1 teaspoon pumpkin pie spice
• 1 orange, juice and zest of, finely grated
• 1 tablespoon sugar
• 1 tablespoon butter
• 3 sheets phyllo pastry

1. Preheat oven to 400F.
2. Trim the leaves and ends from the rhubarb stalks and chop them into 1 inch pieces.
3. Place them in a bowl.
4. Add the pumpkin pie spice, orange rind and juice, and sugar, toss well to coat.
5. Turn the rhubarb into a 4 cup pie pan.
6. Melt the butter and brush it over the phyllo sheets.
7. Lift the sheets onto the pie pan, butter side up, and crumple them to form a chiffon effect, covering pie completely.
8. Place the dish on a baking sheet and bake for 20 minutes, until golden brown.
9. Reduce heat to 350F and bake for another 10-15 minutes until rhubarb is tender.
10. Serve warm.

rhubarb, pumpkin pie spice, orange, sugar, butter, pastry

Taken from www.food.com/recipe/phyllo-chiffon-pie-177592 (may not work)