Honey Rhubarb Pie

Preheat oven to 425°F (220°C). Roll out pastry and line a 9-inch pie dish with the bottom crust, letting excess hang over the edges.

Prepare the filling by cutting rhubarb into ½-inch pieces until you have 4 cups total.

Combine sugar, flour, salt, and grated lemon peel in a large bowl, mixing until evenly distributed.

Add the rhubarb pieces to the dry mixture and stir gently until all pieces are coated.

Pour the strained honey over the rhubarb mixture and add the red food color, stirring carefully to distribute the color evenly throughout.

Transfer the filling into the prepared pie crust and dot the surface with 2 tbsp butter cut into small pieces.

Roll out the remaining pastry for the top crust, place it over the filling, and trim the edges to 1 inch overhang.

Fold the edges of both crusts under and crimp with a fork or your fingers to seal, then cut 3-4 small vents in the top crust to allow steam to escape.

Bake at 425°F for 15 minutes, then reduce heat to 350°F (175°C) and bake for an additional 35 minutes until the crust is golden brown and filling bubbles slightly through the vents.

Remove from oven and allow the pie to cool on a wire rack for at least 15 minutes before slicing to allow the filling to set.