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1 Graham-cracker crust
FILLING
2 -(up to)
3 c Rhubarb; diced (enough to
-fit in the pie!)
Honey to taste (less than a
-cup; it turned out fairly
-tart)
1/4 c Water (I could have used
-less)
Orange zest (about 1/2 an
-orange)
1 Envelope unflavored gelatin
1/2 c Whipping cream; or so
From: dan@clark.net (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,
Yields
8 Servings
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