Preparation time
30 minutes
Ready in
1 hr 5 min
Cooking time: 35 to 40 minutes
Makes
4 servings
Ingredients
- Pastry for single-crust 9-inch (23 cm) pie
Filling:
- 5 cups (1.25 L) chopped (1-inch/2.5 cm pieces) Ontario Rhubarb
- 1/4 cup (50 mL) water
- 3/4 cup (175 mL) granulated sugar
- 3 tbsp (45 mL) all-purpose flour
Topping:
- 1 tbsp (15 mL) butter
- 2 tbsp (25 mL) granulated sugar
- 2 tbsp (25 mL) all-purpose flour
- 2 tbsp (25 mL) quick-cooking rolled oats
Honey Lemon Yogurt Sauce:
- 1-1/4 cups (300 mL) vanilla yogurt
- 3 tbsp (45 mL) Ontario Honey
- 3/4 tsp (4 mL) grated lemon rind
Instructions
Filling: In large saucepan, combine rhubarb and water. Stir together sugar and flour in small bowl; add to rhubarb. Cook over medium heat, stirring often, 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, leaving circle in centre open.
Bake in 350°F (180°C) oven 35 to 40 minutes or until filling is bubbling and crust is golden. Let cool on rack.
Honey Lemon Yogurt Sauce (Makes 1-1/3 cups/325 mL): In small bowl, stir together yogurt, honey and lemon rind until well combined. Cover and refrigerate until serving time, up to 1 day.
Serve pie warm or cool with Honey Lemon Yogurt Sauce.
Nutritional Information
1 Serving (with 1/3 cup/75 mL Honey Lemon Yogurt Sauce):
- PROTEIN: 5 grams
- FAT: 15 grams
- CARBOHYDRATE: 98 grams
- CALORIES: 545
- FIBRE: 3 grams
- SODIUM: 335 mg
1 Serving (When recipe serves 8 and without Honey Lemon Yogurt Sauce):
- PROTEIN: 2 grams
- FAT: 7 grams
- CARBOHYDRATE: 38 grams
- CALORIES: 230
- FIBRE: 3 grams
- SODIUM: 50 mg