Rhubarb Lemonade Pie

Rhubarb Lemonade Pie with Ritz Cracker Crust
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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. 

Ritz crackers, sugar, butter, and salt in a food processor.

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. 

Ritz cracker crust pressed into a pie plate.

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.

Rhubarb in a pool of sugar, water, wine in a frying pan.
Straining the rhubarb poaching liquid into a glass.

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.

Pouring the lemon filling into the baked crust.

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. 

Poached rhubarb slices on top of the lemonade pie.
Pouring the rhubarb gelee on top of the pie.

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.

Rhubarb Lemonade Pie with Ritz Cracker Crust

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.

A slice of Rhubarb Lemonade Pie on a small plate.

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!

Rhubarb Lemonade Pie with Ritz Cracker Crust

Rhubarb Lemonade Pie

This Rhubarb Lemonade Pie features a buttery Ritz cracker crust, a creamy lemon filling, wine-poached rhubarb, and a hot pink rhubarb gelée.
5 from 1 vote
Prep Time 45 minutes
Cook Time 30 minutes
Chilling Time 4 hours
Course Dessert
Servings 8

Equipment

  • 1 9" Pie Plate
  • 1 Large skillet

Ingredients
  

Ritz Cracker Crust

  • 1 (180g, 6.3 oz) box Ritz crackers
  • tbsp light brown sugar
  • ½ tsp salt
  • 5 tbsp unsalted butter cold, cut into cubes

Wine Poached Rhubarb

  • 100g (3.5oz) fresh rhubarb stalks cut into 4" batons
  • ¼ cup dry white wine
  • ½ cup water
  • cup granulated sugar
  • 1 tsp fresh ginger shredded
  • 1 vanilla bean split

Creamy Lemon Filling

  • 2 egg yolks
  • ½ cup lemon juice
  • 1 tbsp lemon zest
  • 1 (300ml, 10 fl oz) can sweetened condensed milk

Rhubarb Gelée

  • 3 sheets gelatine
  • cup reserved rhubarb poaching liquid
  • cup lemon juice

To Decorate

  • cup whipped cream
  • edible glitter for sprinkling
  • fresh lilac blooms for sprinkling

Instructions
 

For the Crust

  • Preheat the oven to 350°F.
  • Place the crackers, sugar, salt, and butter in a food processor and blitz until a crumbly mixture forms. Pile the mixture into a 9" pie plate. Use a measuring cup to press the mixture into the base and up the sides of the pie plate.
    1 (180g, 6.3 oz) box Ritz crackers, 3½ tbsp light brown sugar, ½ tsp salt, 5 tbsp unsalted butter
  • Once you're happy with the shape, bake the crust for 15 minutes. The crust will puff up, carefully coax it back into shape using the measuring cup. Set the crust aside to cool.

For the Rhubarb

  • Place the rhubarb in a cold skillet. Add the sugar, water, wine, ginger, and vanilla bean. Stir to combine.
    100g (3.5oz) fresh rhubarb stalks, ¼ cup dry white wine, ½ cup water, ⅓ cup granulated sugar, 1 tsp fresh ginger, 1 vanilla bean
  • Place the rhubarb over low heat and gently simmer for 10 minutes or until the rhubarb is tender. ** Transfer the rhubarb to a plate and set it aside to cool. Strain the poaching liquid into a glass and set it aside.

For the Lemon Filling

  • Place the yolks, lemon juice, lemon zest, and sweetened condensed milk into a bowl and whisk to combine.
    2 egg yolks, ½ cup lemon juice, 1 tbsp lemon zest, 1 (300ml, 10 fl oz) can sweetened condensed milk
  • Pour the mixture into the slightly cooled pie crust and bake for 15 minutes or until the edges are set but the center has a slight wobble to it. Let cool.

For the Gelée

  • Place the gelatine sheets in a bowl of cold water. Set them aside to soak.
    3 sheets gelatine
  • Pour the reserved poaching liquid into a saucepan. Add the lemon juice and bring it up to a boil. Take the mixture off of the heat.
    ⅔ cup reserved rhubarb poaching liquid, ⅓ cup lemon juice
  • Wring the gelatine sheets out and add them to the poaching liquid mixture. Whisk until the gelatine dissolves completely. Transfer the mixture to a pitcher and set it aside to cool slightly

To Assemble

  • Thinly slice the poached rhubarb and arrange the slices on top of the lemon filling. Pour the gelée mixture on top, adding just enough to fully immerse the rhubarb. Chill the pie for 3 hours or until the gelée is fully set.
  • Decorate the pie with dollops of unsweetened whipped cream, edible gold glitter, and lilac blooms. Serve immediately.
    ⅓ cup whipped cream, edible glitter, fresh lilac blooms

Notes

** Make sure you don’t overcook the rhubarb or it will fall apart. We want it tender but still able to hold its shape. 
Keyword lemon, rhubarb, Ritz crackers

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