Rhubarb cream pie

 
                             Rhubarb Cream Pie
 
 Recipe By     :
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      cups          Rhubarb (enough to fill pie)
                         Honey to taste (less than a cup)
      1/4  cup           water (I could have used less)
                         Orange zest (about 1/2 an orange)
    1      envelope      unflavored gelatin
      1/2  cup           whipping cream
 
 
  METHOD
 
 First make a graham-cracker crust, and set it out to cool.
 Heat rhubarb, honey, orange zest and water over stove until rhubarb gives
 off its water and gets soft. Taste often to judge honey amount. (You
 might want to make it a little on the sweet side, because the cream will
 dilute it somewhat.)
 
 Meanwhile, whip the cream. Sprinkle gelatin over rhubarb mixture and stir
 until it is dissolved. Remove pot from stove and put base in a larger pot
 of ice water. Stir occasionally until you can feel the mixture just
 beginning to thicken. Immediately remove the pot from the ice wa er and
 fold in the whipped cream. Pour filling into prepared crust.
 
 Refrigerate for an hour or so, and
 
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