Phyllo Chiffon Pie

Directions

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