Ontario Rhubarb with its rosy colour and tart flavour make it a favourite for pies, tarts and cakes, to say nothing of conserves, cobblers and the like. Here's an easy old-fashioned pie recipe that doesn't require any skill with pastry -- no crimping or shaping needed. Serve it with the Honey Lemon Yogurt Sauce, for an irresistible combination!
Filling: In large saucepan, place rhubarb and water. Stir together sugar and flour; add to rhubarb. Cook over medium heat until boiling. Reduce heat and simmer, partially covered, until rhubarb is barely tender, about 5 minutes. (Do not cook until rhubarb is mushy.) Set aside.
Topping: In bowl, combine butter, sugar, flour and rolled oats. With fingertips, blend until mixture resembles coarse crumbs.
On lightly floured surface, roll out pastry into 12-inch (30 cm) circle; fit into 9-inch (23 cm) pie plate, leaving overhang. Spread filling in prepared shell. Sprinkle with topping. Fold pastry overhang over filling. Bake in 350°F (180°C) oven 35 to 40 minutes or until bubbling and crust is golden. Serve warm or cool with Honey Lemon Yogurt Sauce.
Honey Lemon Yogurt Sauce: Makes 1-1/3; cups (325 mL)
In small bowl, stir together vanilla yogurt, liquid honey and grated lemon rind until well combined. Refrigerate until serving time.