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PdfIn a saucepan, combine the rhubarb, sugar, and water. Cook over medium heat until rhubarb is tender, about 10-15 minutes.
In a small bowl, mix cornstarch with key lime juice to create a slurry. Stir into the rhubarb mixture and cook until thickened.
Remove from heat and stir in the key lime zest. Allow the filling to cool slightly.
Pour the rhubarb key lime filling into the pre-baked pie crust. Smooth the top with a spatula.
Refrigerate the pie for at least 2 hours to set.
Serve slices of the pie with a dollop of whipped cream on top.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes (+ chilling time) | Calories: ~250 per serving | Servings: 8 | Storage Tips: Keep refrigerated for up to 3 days.
#RhubarbLove #KeyLimePie #SummerDessert 🥧🍈🌿