Yield: 1 Servings
|2 teaspoons||Lemon peel, grated|
|⅓ cup||Honey strained|
|4 drops||Red food colour (up to 5)|
|\N \N||Pastry for 2 crust pie|
Cut rhubarb into ½ inch pieces. Combine with sugar, flour, salt and lemon peel and mix well. Blend in honey and food colouring. Let stand 10 minutes.
Spoon into pastry lined pie plate. Dot with butter. Add and flute top crust. Cut vents. For a shiny top, brush with milk and sprinkle with sugar.
Bake in a 400 F oven for 50-60 minutes. Posted to bakery-shoppe digest V1 Number 015 by Patricia_M._Spicer@... (Patricia M. Spicer) on Apr 8, 1997