|Name:||Faux Rhubarb Pie||Contributor:||Angela Barkes-Draz|
|Description:||Faux Rhubarb Pie||Posted:||2003-11-03|
|Ingredients:||6 c grated zucchini (about 4 medium size)
1/2 can crushed pineapple
1 orange, juiced
1 pkg sugar-free Tropical Fruit gelatin. I used Strawberry/Kiwi Jell-O
2 c sugar
1 lemon, juiced
1 lime, juiced
Food coloring (optional)
|Preparation:||Peel and grate zucchini and put in a medium pot on low heat.
Add crushed pineapple, and juice from one orange to pot. Stirring constantly, bring to a boil.
When it begins to all look like crushed pineapple and liquid surfaces from zucchini, add tropical fruit gelatin, and 1.5 cups of sugar to start. To get the tart of the rhubarb flavor, I started with juice from half a lemon, and ended up using juice from half a lime and the whole lemon.
Boil down a little bit to remove some of the liquid. I poured most of the liquid off after the flavors cooked into the zucchini or the pie will be runny.
Place in container and store in fridge for up to 3 weeks. Or drain off most of the liquid after cooking down a bit and place in pie crust and bake. I used 350
for 45 min.
|Notes:||I received an award at the cookoff for the most confusing entry. I presented a piece to each of the rhubarb and dessert judges. The hostess with the mostess informed me that I needed to have a little rhubarb in the pie in order to present to the rhubarb judge. He never really knew the difference until I told him there was only a teaspoon of rhubarb in the pie. The dessert judge didn't even taste the zucchini in the pie and thought it was rhubarb.|