Ingredients and Weight:
- Rhubarb, 3 pounds (trimmed and chopped)
- Sugar, 1 cup (white or brown)
- Honey, 1/2 cup
- Lemon juice, 1 tablespoon
- Vanilla extract, 1 teaspoon
- Cinnamon, 1/2 teaspoon
- Nutmeg, 1/4 teaspoon
- Pie crust, 2 (9-inch)
Preparation Time:
15 minutes
Cooking Time:
50-60 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- In a large bowl, combine rhubarb, sugar, honey, lemon juice, vanilla extract, cinnamon, and nutmeg. Toss to coat.
- Transfer rhubarb mixture to a 9-inch pie plate lined with one pie crust.
- Cover with remaining pie crust and seal edges.
- Bake for 50-60 minutes, or until rhubarb is tender and crust is golden brown.
- Let cool slightly before serving.
Nutritional Information:
- Calories: 300 per slice
- Fat: 10g
- Carbohydrates: 45g
- Protein: 2g
Dish Characteristics:
- Sweet and tangy with a hint of spice
- Flaky and buttery crust
- Perfect for breakfast, dessert, or a snack
User Comments:
- "This pie was absolutely delicious! The rhubarb and honey combination is perfect."
- "The crust was so flaky and buttery, I couldn't get enough."
- "This is the best rhubarb pie I've ever had. I love the hint of cinnamon and nutmeg."
- "I made this pie for a party and it was a huge hit. Everyone loved it!"
Special Precautions and Tips:
- Use fresh or frozen rhubarb for best results.
- If using frozen rhubarb, thaw it before using.
- Be sure to trim the rhubarb well to remove any tough strings.
- Don't overcook the pie, as the rhubarb will become mushy.
- Serve with a scoop of ice cream or whipped cream for an extra treat.
