|Name:||Rhubarb Pie, Faux||Contributor:||Angela Barkes-Draz|
|Description:||Faux Rhubarb Pie||Posted:||2003-11-03|
|Key words:||rhubarb, pie||Category:||Desserts|
|Ingredients:||6 c grated zucchini (about 4 medium size)
1 orange, juiced
1/2 can crushed pineapple
1 package sugar free Tropical Fruit gelatin
if you can find it; I used Strawberry/Kiwi Jell-O
2 c sugar, divided
1 lemon, juiced
1 lime, juiced
Food coloring (optional)
|Preparation:||Peel and grate zucchini and put in a medium pot on low
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.