Nutrients per serving
- (with 1/3 cups/75 mL Honey Lemon Yogurt Sauce)
- Protein: 5.0 grams
- Fat: 9.5 grams
- Carbohydrates: 62.0 grams
- Calories: 354
- (when recipe serves 8 and without Honey Lemon Yogurt Sauce)
- Protein: 2.0 grams
- Fat: 9.0 grams
- Carbohydrates: 40.0 grams
- Calories: 249
Honey
Old-Fashioned Bottom-Crust Rhubarb Pie
Ontario Rhubarb with its rosy colour and tart flavour make it a favourite for pies, tarts and cakes, to say nothing of conserves, cobblers and the like. Here's an easy old-fashioned pie recipe that doesn't require any skill with pastry -- no crimping or shaping needed. Serve it with the Honey Lemon Yogurt Sauce, for an irresistible combination!
Cooking Time: 35 to 40 minutes
Servings: 1 pie
Ingredients:
- Pastry for single-crust 9-inch (23 cm) pie
- Honey Lemon Yogurt Sauce
- 5 cups (1.25 L) 1-inch (2.5 cm) pieces Ontario Rhubarb
- 1/4 cup (50 mL) water
- 3/4 cup (175 mL) granulated sugar
- 3 tbsp (50 mL) all-purpose flour
- 1 tbsp (15 mL) butter
- 2 tbsp (25 mL) granulated sugar
- 2 tbsp (25 mL) all-purpose flour
- 2 tbsp (25 mL) rolled oats
- 1-¼ cups (300 mL) vanilla yogurt
- 3 tbsp (50 mL) Ontario Liquid Honey
- 3/4 tsp (4 mL) grated lemon rind
Filling:
Topping:
Sauce:
Preparation:
Filling: In large saucepan, place rhubarb and water. Stir together sugar and flour; add to rhubarb. Cook over medium heat until boiling. Reduce heat and simmer, partially covered, until rhubarb is barely tender, about 5 minutes. (Do not cook until rhubarb is mushy.) Set aside.
Topping: In bowl, combine butter, sugar, flour and rolled oats. With fingertips, blend until mixture resembles coarse crumbs.
On lightly floured surface, roll out pastry into 12-inch (30 cm) circle; fit into 9-inch (23 cm) pie plate, leaving overhang. Spread filling in prepared shell. Sprinkle with topping. Fold pastry overhang over filling. Bake in 350°F (180°C) oven 35 to 40 minutes or until bubbling and crust is golden. Serve warm or cool with Honey Lemon Yogurt Sauce.
Honey Lemon Yogurt Sauce: Makes 1-1/3; cups (325 mL)
In small bowl, stir together vanilla yogurt, liquid honey and grated lemon rind until well combined. Refrigerate until serving time.
