Rhubarb Lemonade Pie

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I may be a summer person through and through, but I can’t deny the charms of spring. Particularly this chapter of spring. The lilacs outside my office window are in full bloom and my crisper is bursting with fresh rhubarb. And that can only mean one thing; Mother’s Day is nearly here. If that realization has you panicking, have no fear. While it may be too late to make that brunch reso for fifteen. You still have time to pull together a beautiful meal to celebrate Mom. It doesn’t have to be elaborate but it should conclude with this Rhubarb Lemonade Pie. A blushing tart beauty that will prove to your mom that she did a pretty good job raising you. 

Now, this pie isn’t difficult to make. Each step is relatively simple, but it does call for solid time management. But before we get into the nitty-gritty, let’s talk about what this pie is. This Rhubarb Lemonade Pie features a buttery Ritz cracker crust filled with a rich and creamy lemon custard. The custard is topped with thin slices of wine-poached rhubarb enrobed in a glistening rhubarb gelée. The tart is decorated with delicate dollops of unsweetened whipped cream, edible glitter, and fresh lilac blooms. It’s quite literally a serve. 

We’re going to start things off by making the Ritz cracker crust. So pile a box of regular ol’ Ritz crackers into a food processor. Add some light brown sugar, cold unsalted butter, and a whisper of salt. Blitz everything together until is nice and crumbly. Spoon the mixture into a 9” pie plate and, using a measuring cup, press it into the base and up the sides. It doesn’t have to be perfect, it’s a rustic crust by design.

Once you’re happy with the shape of your crust, pop it into the oven and bake for 15 minutes. Take the crust out of the oven and set it aside to cool slightly. The crust will puff up after cooking. I like to reestablish the shape by carefully pressing the hot crust with a measuring cup to flatten it again. It will deflate on its own as it cools. But once it cools it will hold that shape, so make sure it’s the shape you want.

Now, while the crust is in the oven, poach a few rhubarb stalks. Place rhubarb, sugar, white wine, water, ginger, and a vanilla bean in a skillet. Bring the liquid up to a very gentle simmer and cook until the rhubarb stalks are tender. Don’t let the rhubarb poach so long that it starts to fall apart. We want the stalks as intact as possible. Transfer the poached rhubarb to a plate and set it aside to cool. Strain the poaching liquid into a jar and set it aside as well. 

Okay, let’s tackle the lemon filling, which is really just a lemon version of a key lime pie filling. And if you’ve ever known the pain of juicing a stack of teeny tiny key limes, I’m sure you’re going to prefer this rendition. Place egg yolks, lemon juice, sweetened condensed milk, and lemon zest in a bowl. Whisk everything together and pour it into the slightly cooled Ritz crust. Pop the pie back in the oven and bake for 15 minutes or until the edges are set but the center still has a wobble to it. Take the pie out of the oven and let it cool completely.

Now, grab the cooled poached rhubarb and slice it nice and thin. Pleasingly arrange the slices on top of the cooled pie and set it aside. Soak three gelatine sheets in cold water. Pour the poaching liquid and the juice of one lemon into a saucepan. Bring the mixture to a boil and take it off of the heat. Wring out the gelatine sheets and add them to the poaching liquid. Whisk until the gelatine dissolves. Pour the mixture into a pitcher and set it aside to cool slightly.

Pour the gelatine mixture over the pie until the rhubarb slices are fully immersed. Transfer the pie to the fridge and chill for 3 hours or until the gelée is fully set. From here you can decorate the pie in any way you see fit. I think it looks great without further adornment. But if you want to take it over the top, decorate the pie with unsweetened whipped cream, edible glitter, and fresh lilac flowers. Serve immediately.

And that’s everything you need to know about this Rhubarb Lemonade Pie. It’s vibrant, flashy, tart, and sweet. The perfect end to any celebratory spring meal. 

Enjoy!