MORE RHUBARB RECIPES

Rhubarb-Honey-Lemon Pie 

This is an old recipe I found in a collection of recipes in an old wooden recipe box that I picked up at a garage sale last summer. Since I have been trying out rhubarb recipes, I thought I would give it a try. This pie has a strong lemon and honey flavor.


4 cup Rhubarb cut up
1 3/4 cup sugar
5 Tbs. flour
1/4 tsp salt
2 tsp. grated lemon rind
1/3 cup strained honey
4 to 5 drop food coloring
2 T butter

Combine Rhubarb,sugar, flour, salt, and lemon rind. Mix well. Blend in honey and food coloring. Let stand while making pastry.
Line a 9" pan with pastry. Fill with rhubarb mixture-dot with butter. Put top crust on.
Bake in a hot oven 450 degrees for 10 minutes
Reduce heat to 350 degrees and bake for 35 to 45 minutes.
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For the pie crust, I used a recipe from a cookbook of mine called "The Best Recipe"

American Pie Dough for Fruit Pies

For one double-crust 9-inch Pie

2 1/3 cups all-purpose flour, plus extra for dusting dough and work surface
1 tsp salt
2 T sugar
12 T unsalted butter, chilled, cut into 1/4-inch pieces
8 T all-vegetable shortening, chilled
6-8 T ice water

1. Mix flour, salt, and sugar in food processor fitted with a steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with a little of the flour. Cut butter into flour with five 1-second pulses. Add shortening and continue cutting in until pale yellow and resembles course cornmeal,with butter bits no larger than small peas, about four more 1-second pulses. Turn mixture into medium bowl.
2. Sprinkle 6 Tablespoons of ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 2 Tablespoons more ice water if it will not come together. Divide dough into 2 balls and flatten each into a 4-inch-wide disk. Dust disks lightly with flour, wrap each in plastic, and refrigerate at least 30 minutes, or up to 2 days, before rolling.