What a great use for rhubarb! And unique – it’s definitely not a strawberry rhubarb pie!
I still had some of the fresh from my mother-in-law’s garden rhubarb left when I went looking for recipes. I wanted something different. I like rhubarb, but how many rhubarb pies can one eat!
This one sounded interesting to me. I figured it would either be great, or horrible. I am so glad it was great.
The recipe is simple. I did not use the food coloring, what’s the point really.
The filling around the rhubarb has the feel almost of a pecan pie, not the flavor or the sweetness, but the consistency.
You get just enough of the lemon flavor, the honey is sweet but organically so. It isn’t an overpowering sweetness.
The rhubarb is soft and tart. It really is a perfect blend.
Brushing the top of the pie with milk and sugar was wonderful. It had a lovely color and a great flavor!
Make this pie!!!
HONEY LEMON RHUBARB PIE
4 Cups Rhubarb, cut into ½ inch Pieces
1 ¼ Cups Sugar
6 Tablespoons Flour
¼ Teaspoon Salt
2 Teaspoon Grated Lemon Rind
1/3 Cup Strained Honey
4 to 5 Drops Red Food Color
Pie Pastry
2 Tablespoons Butter
Combine rhubarb, sugar, salt, flour, and lemon rind. Mix well. Blend in honey and food color. Let stand while making pastry. Line a 9 inch pie pan with pastry. Fill with rhubarb mixture, dot with butter. Add top crust, seal edges. Brush top with milk and sprinkle with sugar if desired. Bake in a 450 degree oven for 10 minutes. Reduce heat to 350 degrees and bake an additional 35 to 45 minutes.
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