Rhubarb Honey-Lemon-Pie

Honey and rhubarb is one of those pairings that should be more famous than it is. The honey contributes floral sweetness that white sugar can’t match, and its slight acidity complements the rhubarb’s natural tartness rather than masking it. A third of a cup is enough to make its presence felt without dominating.

Lemon zest amplifies the brightness. Two teaspoons of fresh zest provide perfumed citrus oils throughout the filling, lifting both the honey and the rhubarb. Skip the zest and the pie tastes one-dimensional. Add it and the flavors layer beautifully.

The red food coloring is purely cosmetic. Some rhubarb varieties cook down to an unappetizing brownish-pink color, especially older or greener stalks. Four drops of red coloring restore the romantic spring-pink shade that matches what your taste buds expect from a rhubarb pie. Skip it if you’d rather, especially with deeply red rhubarb stalks.

Pro Tips

• Use a darker honey like buckwheat or wildflower for more pronounced flavor. Light clover honey can disappear in the filling.
• Cut rhubarb into uniform ½-inch pieces. Thicker chunks stay too firm; thinner pieces break down into mush.
• Brush the top crust with milk and sprinkle with sugar before baking for a glossy, sparkling finish.
• Bake on a rimmed baking sheet to catch any bubbling juices that escape the crust.

Variations

• Skip the food coloring and use red-stalked rhubarb varieties for naturally pink pie color.
• Add 1 teaspoon of fresh grated ginger for a warming spice note.
• Replace ½ cup of rhubarb with sliced fresh strawberries for a hybrid filling.