Rhubarb cream pie #1

Yield: 8 Servings

Measure Ingredient
1 Graham-cracker crust (up to)
3 cups Rhubarb; diced (enough to fit in the pie!)
Honey to taste (less than a cup; it turned out fairly tart)
¼ cup Water (I could have used less)
Orange zest (about 1/2 an orange)
1 Envelope unflavored gelatin
½ cup Whipping cream; or so

FILLING

From: dan@... (Dan Eisenreich) (COLLECTION) Date: 4 May 1994 02:46:47 GMT

First make a graham-cracker crust, and set it out to cool.

Heat rhubarb, honey, orange zest and water over stove until rhubarb gives off its water and gets soft. Taste often to judge honey amount. (You might want to make it a little on the sweet side, because the cream will dilute it somewhat.)

Meanwhile, whip the cream. Sprinkle gelatin over rhubarb mixture and stir until it is dissolved. Remove pot from stove and put base in a larger pot of ice water. Stir occasionally until you can feel the mixture just beginning to thicken. Immediately remove the pot from the ice water and fold in the whipped cream. Pour filling into prepared crust.

Refrigerate for an hour or so, and then devour.

REC.FOOD.RECIPES ARCHIVES

/FRUIT

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

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