Title: Honeyed Rhubarb Pie
Categories: Pie Dessert
Yield: 6 Servings

4	c	Rhubarb, cut in 1/2-inch pieces
1 1/4	c	Sugar
6	tb	Flour
1/4	ts	Salt
2	ts	Grated lemon peel
1/3	c	Strained honey
4		To 5 drops red food color
2	tb	Butter or margarine

Pastry for 2-crust pie

Combine rhubarb, sugar, flour, salt, and lemon peel; mix well. Blend in honey and food color. Let stand several minutes. Spoon rhubarb mixture into pastry-lined 9-inch pie pan. Dot with butter. Adjust top crust and flute edges. Cut vents in top crust. (For sparkling top, brush with milk and sprinkle with sugar.) Bake in hot oven (425 F) 50 to 60 minutes.

[ FARM JOURNAL Complete Pie Cookbook; 1965 ]

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