Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine first 5 ingredients in a bowl. stir in the fruit; add sugar and flour and toss to coat. pour into pastry shell. cover with crumble mixture. or cover with a full crust; trim, seal and flute edges and cut venting slits (cover edges loosely with foil). or cover with pastry lattice (cover edges loosely with foil). bake in lower third of a preheated 425f oven for 15 minutes; remove foil (if using), reduce heat to 350f and bake for an additional 40 to 45 minutes or until crust is golden brown. cool on a wire rack.

Target recipe: preheat oven to 450°f. combine sugar, flour and egg;add to rhubarb. prepare pastry and line a 9" pie plate, reserving some for top crust. add rhubarb mixture and cover with top crust;seal and flute edges. make slits in top crust to allow steam to escape. if desired, make a lattice top with top crust. bake in oven for 10 minutes; reduce temperature to 350f and continue baking 40 to 50 minutes longer or until rhubarb is cooked and pastry is a golden brown.