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RHUBARB CREAM PIE

graham-cracker crust
2 to 3 cups rhubarb, diced
3/4 cup honey or to taste
1/3 cup water
zest of 1/2 an orange
1 envelope unflavored gelatin
1/2 cup whipping cream

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 water and fold in the whipped cream. Pour filling into
prepared crust.

Refrigerate for at least an hour before cutting.

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