After carefully washing the rhubarb, pat dry and slice into small pieces about 1/2 thick.
Set aside in an extra large bowl.
In a smaller bowl, combine all the dry ingredients plus the orange and lime peel.
I did not add salt. Mix well to combine into a fine powder.
Spoon evenly over the cut rhubarb and toss to coat the pieces. It may take a couple minutes to have all the pieces well coated.
Spray the deep dish pie plate with Crisco spray.
Spread one pie crust and bring the edges up as high as you can without tearing.
Believe it or not but all 8 cups of the rhubarb fit without problem in the deep dish pie plate.
Dot with 4 pats of butter.
Carefully place top pie crust over the rhubarb.
Press down along the rim of the pie plate and pinch the two crusts together.
Make 4 to 6 slits in the top crust.
Spread the soft butter all over the top crust.
Place in the pre heated oven for 1 hour checking after 30 minutes to ensure that the top crust is not burning. If it look like it is getting golden brown too quickly, cover loosely with a foil tent.
After 1 hour, check to the pie. Make sure the escaping juices are thick.
I added about 10 minutes to the total baking time
The result? The orange zest definitely brings out the flavor of the rhubarb but even once cooled, the filling was still a little too runny. Not enough cornstarch. Although the filling was very tasty, it was also just shy of tart. It needs to be a little bit sweeter – not double the quantity of sugar because I nearly doubled the amount of rhubard but close to it. It could be that the Stevia did not add the same amount of sweetness as an equal amount of Domino® sugar.
I need to bake another old fashioned rhubarb pie so I can get it right!