This Rhubarb pie is made with a honey lime reduction and a pie crust that is wonderfully flaky. The sweetness of the honey pairs perfectly with the tangy flavor of the lime and rhubarb. Served with a scoop of vanilla ice cream and you will find yourself craving this pie all summer long.
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The beautiful ruby stalks of rhubarb have been showing up out at the farmer’s market lately, and it is hard to pass them up. Rhubarb is in season from April to June, although you can usually find some throughout the whole summer. This allows a lot of time to use rhubarb in many different recipes and it is such a versatile vegetable.
From tarts to sorbet to smoothies to pie, rhubarb can be made into so many delicious treats. Plus, with big green leaves and that rich red color. It is beautiful in the garden and will come back year after year.
In the pie department, I have been pretty spoiled my whole life. My mom is like the pie whisperer, this is not an exaggeration, she makes the best pies. Rhubarb pie is one of the pies she is known for.
This pie can be sweet or tart, just depends on how much sugar you add. It makes it pretty fun to be able to make two different flavors from the same type of pie just by altering the sugar amount.
Once you have made the pie dough, this recipe is quite easy to make. My mom’s secret to the perfect pie crust is using half lard and half shortening.
She also has a few other tricks up her sleeve when it comes to her amazing pie crust; check out how to make the perfect pie crust. Most rhubarb pies call for a classic lattice top but I used my Nordic Ware Pie Top Cutters to create a more detailed top.
This is a pie to enjoy all summer long. Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Honey Lime Rhubarb Pie
Ingredients
- 2 tablespoons honey
- 1 teaspoon fresh lime juice
- 1 cup water
- 4 cups diced rhubarb
- 1 cup sugar
- 1/ 2 cup flour
Instructions
- Combine honey, lime juice, and water into a small saucepan.
- Bring to a boil, reduce heat to low and simmer until reduced by half, about 8-10 minutes. Let reduction cool.
- In a medium bowl place diced rhubarb and pour honey reduction over, stir until evenly coated.
- Add flour and sugar, mix until coated.
- Add rhubarb mixture into prepared pie dish.
- Cover pie with desired pie top style.
- Bake at 450° for 15 minutes then lower to 350° for another 30-40 minutes or until crust is golden brown.
- Allow pie to cool before serving with vanilla ice cream or whipped cream.
Yum!!!!!
That is so pretty. I’ve made my own lattice pie crusts before and they always look terrible. I might have to try out the pie top cutters, what a cool way to help the design along.
Thank you! I feel the same way about my lattice crusts, that is why I love the pie top cutters. If you try the pie top cutters let me know how it comes out!