Pastry for 8-inch two-crust pie

1 cup sugar

1/4 cup all-purpose flour

1/4 teaspoon grated orange peel (optional)

3 cups cut-up rhubarb (1/2-inch pieces)

Pastry for 9-inch two-crust pie

1 1/3 cups sugar

1/3 cup all-purpose flour

1/2 teaspoon grated orange peel (optional)

4 cups cut-up rhubarb (1/2-inch pieces)