Rhubarb Honey-Lemon-Pie
Yield
servingsPrep
30 minCook
60 minReady
90 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
rhubarb
1/2 inch pieces |
*
|
| 1 ¼ | cups |
sugar
|
|
| 6 | tablespoons |
all-purpose flour
|
|
| 2 | teaspoons |
lemon zest
|
|
| ⅓ | cup |
honey
|
|
| ¼ | teaspoon |
salt
|
|
| 4 |
food coloring
red |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
rhubarb
1/2 inch pieces |
*
|
| 296 | ml |
sugar
|
|
| 9E+1 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
lemon zest
|
|
| 79 | ml |
honey
|
|
| 1.3 | ml |
salt
|
|
| 4 |
food coloring
red |
*
|
Directions
Combine rhubarb, sugar, flour, salt, rind or juice.
Blend in honey and food coloring and let stand while making pastry.
Pour in the rhubarb mixture into the piecrust.
Dot with butter and top with other crust. Brush with milk and sprinkle with sugar.
Bake 15 minutes at 450', then 45 minutes at 350'
