Rhubarb Pie (formerly rhubarb tart, from the May/June issue of Eating Well)

little pam and with a light dusting of granulated sugar in between) in a ~10-inch pie plate (you could also do this in a 10.5 inch tart plate)

Reserving 3 cups of the rhubarb, place the remaining rhubarb in a heavy-bottomed saucepan, along with the sugar and orange zest. Bring to a boil, then reduce the heat to low and simmer gently. When you first start out, there won't be much liquid to bring to a boil, but be patient! The heat and sugar will bring out the moisture in the rhubarb. Cook, stirring often to prevent scorching, until the puree has reduce to about 1 2/3 cups (about

40 to 50 minutes - you'll know that you're there because it gets pretty thick, and no longer looks like pieces of rhubarb). Transfer the puree to a bowl and let it cool to room temp. (You can do this first stage up to 2 days in advance, and store in the fridge.)

Position rack in lower third of oven and set a large baking sheet on it; preheat to 400 degrees. Combine the cooked and raw rhubarb and spread in your favorite crust. Place on preheated cookie sheet and bake until crust is golden and the filling bubbles at edges (about 35-40 minutes).

If you aren't much for pie, this filling would make an *excellent* topping for vanilla frozen yogurt. If you decide to do that, you could either a.) add all the rhubarb in at the begining, or if you want a variety of textures, b.) bake the rhubarb as described above without any crust.

Just a hint: use very red rubarb for the prettiest color in the finished product.

Fatfree Digest V96 #120

From the Fatfree Vegetarian recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.