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Rhubarb Lemonade Pie with Ritz Cracker Crust

Rhubarb Lemonade Pie

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

Ingredients
  

Ritz Cracker Crust
  • 1 (180g, 6.3 oz) box Ritz crackers
  • 3½ 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
  • ⅓ 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
  • ⅔ cup reserved rhubarb poaching liquid
  • ⅓ cup lemon juice
To Decorate
  • ⅓ cup whipped cream
  • edible glitter for sprinkling
  • fresh lilac blooms for sprinkling

Equipment

  • 1 9" Pie Plate
  • 1 Large skillet

Method
 

For the Crust
  1. Preheat the oven to 350°F.
  2. 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
  3. 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
  1. 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
  2. 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
  1. 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
  2. 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
  1. Place the gelatine sheets in a bowl of cold water. Set them aside to soak.
    3 sheets gelatine
  2. 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
  3. 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
  1. 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.
  2. 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.