Fresh Rhubarb Pie

11/3 cups sugar#8531; cup flour#189; teaspoon grated orange zest#8539; teaspoon salt4 cups rhubarb, cut in 1/2-inch piecesPastry for 2-crust, 9-inch pie2 tablespoons butter or margarine, cut in piecesHeat oven to 425 degrees.In a large bowl, combine sugar, flour, orange zest and salt. Add rhubarb; mix well.Roll out half the pastry; fit into 9-inch pie plate. Add rhubarb filling, dot with butter.Roll out remaining dough and lay over pie. Seal and flute edges to make a high rim. With a sharp knife cut several vents into the top crust. Bake 40-50 minutes or until juice begins to bubble through the vents and crust is golden brown. Cool on rack.Serves eight.