Mom’s Honey Lemon Rhubarb Pie

(One of Vicki’s Mom’s favorite recipes)

4 cups rhubarb, cut into 1/2" pieces

1-1/4 cup sugar

6 Tablespoons flour

1/4 teaspoon salt

2 teaspoons grated lemon rind

1/3 cup strained honey

4-5 drops red food coloring

Pie pastry for a double-crusted pie

Preheat oven to 450 degrees.

Combine rhubarb, sugar, flour, salt and rind together; mix well. Add honey and food coloring.

Pour into prepared pie shell and top with 2nd half of crust.

Brush with milk and sprinkle with sugar.

Vent top crust with small holes to vent, and bake 10 minutes in oven, reduce heat to 350 degrees and bake another 35 to 45 minutes.

Serve warm with Vanilla ice cream, or serve it cold.

Pacific Chef

In Historic Fairhaven next door to the Colophon Cafe