Rhubarb & Blueberry Pink Lemonade
Rhubarb & Blueberry Pink Lemonade could be just the gluten free, dairy free, paleolithic, and lacto
Rhubarb Pie
Ingredients
- 3 1⁄4 cups flour
- 14 tbsp. unsalted butter, cubed and chilled, plus more, melted, for brushing
- 2 tsp. kosher salt
- 4 cups roughly chopped fresh or frozen, thawed, rhubarb
- 2 cups sugar, plus more for sprinkling
- 1 tsp. vanilla extract
- 2 eggs
- Vanilla ice cream, to serve (optional)
Details
- Servings: 8
- Dish: desserts
Cuisine
- american
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