Rhubarb-Lemon Cream Pie

Ingredients:

5 tablespoons butter, cut into chunks
5 large egg yolks
1/2 cup sugar
2 teaspoons grated lemon peel
1/2 cup lemon juice
1 teaspoon unflavored gelatin
1 cup whipping cream
1 baked single-crust 9-inch pie pastry

Rhubarb compote topping:

2 pounds rhubarb, rinsed, ends trimmed,
and cut into 1/2-inch pieces
1 1/2 cups sugar

1. Mix rhubarb and sugar in a 9- by 13-inch
baking dish and spread level. Cover dish
tightly with foil.

2. Bake in a 350° regular or convection oven
until rhubarb is very soft when pierced but
just holds its shape, about 45 minutes (35 in
convection oven). Serve warm or cool.

Instructions:

1. In a 2- to 3-quart pan over low heat, com-
bine butter, egg yolks, sugar, lemon peel, and
lemon juice. Stir constantly until mixture
thickly coats the back of a wooden spoon, 10
to 12 minutes (do not boil). Pour into a small
bowl, cover, and chill until cold, at least 2 hours,
or nest pan in a large bowl of ice water and stir
mixture until cold, about 10 minutes.

2. In a heatproof 1-cup glass measure, sprinkle
gelatin over 2 tablespoons cold water. Let stand
until soft, 2 to 3 minutes. Put 1 inch of water in
a small pan; bring to a boil over high heat, then
remove from heat. Set measure in water in pan
and stir until gelatin is dissolved, 2 to 3 minutes.
Let cool.

3. In a large bowl, beat cream until slightly thick-
ened. Beating constantly, pour in gelatin; continue
beating until soft peaks form.

4. Stir about 1/2 cup whipped cream into cold
lemon mixture until well blended, then scrape
lemon mixture into remaining whipped cream
and fold gently until incorporated. Spoon into
pie crust and spread level. Cover with plastic
wrap and chill until firm, at least 1 hour, or up
to 1 day.

5. Pour rhubarb compote into a fine strainer
set over a bowl. Let drain until dripping stops,
then gently spoon rhubarb pieces over lemon
cream. Cut pie into wedges.