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Rhubarb
Lemon Pie |
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| Ingredients: |
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1 plain pastry
3 cups diced Washington Rhubarb
1 cup sugar
1 cup flour
1 egg slightly beaten
¾ teaspoon grated lemon rind
1 tablespoon lemon juice
½ cup water
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| Directions: |
Line 9" pie pan with
pastry and fill with diced rhubarb. Combine sugar and flour
and stir in egg, lemon rind, juice and water; cook over boiling
water until slightly thickened. Pour over rhubarb and top with
strips of pastry in lattice work design. Bake in at 450°F for
15 minutes then reduce heat to 350°F and bake 30 minutes longer.
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Courtesy
of: |
Washington Rhubarb Growers
Association
253-863-7333We harvest
Washington rhubarb from hothouses January through March and then
hand cut from fields April through September. The colorful
plant is grown in our valley, in the shadow of Mt. Rainier. |
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www.ci.sumner.wa.us |