📖 Instructions

1. Preheat your oven to 375°F (190°C). Place a baking sheet on the lower rack to catch any drips – trust me, you might need it!
2. In a bowl, gently whisk together the melted butter, flour, powdered sugar, and orange zest until a soft dough forms. Be careful not to overmix; we're aiming for tender, not tough. (Remember that time I kneaded pie dough like bread? Never again!)
3. Press the dough evenly into the bottom and up the sides of a 9-inch pie dish. For extra insurance against a soggy bottom (nobody wants that!), prick the crust with a fork several times. Blind bake for 15 minutes, or until the crust is lightly golden. Let it cool slightly while you make the filling.
4. In a saucepan, combine the chopped rhubarb, granulated sugar, orange juice, and a splash of water. Cook over medium heat, stirring occasionally, until the rhubarb softens and starts to break down – about 8-10 minutes. It should resemble a slightly chunky compote.
5. Remove the rhubarb mixture from the heat and let it cool slightly. Don't worry if it looks a little watery; we'll take care of that in the next steps.
6. In a separate mixing bowl, whisk together the eggs, egg yolks, milk, heavy cream, and orange blossom water until smooth. This is where the magic happens; that orange blossom water adds a floral note that's just divine!
7. Gently fold the cooled rhubarb mixture into the custard base. Be careful not to deflate the custard; we want it light and airy.
8. Pour the rhubarb custard filling into the pre-baked pie crust. Spread it evenly to ensure every slice has the perfect balance of crust and filling.
9. Bake for 35-40 minutes, or until the filling is set but still has a slight jiggle in the center. Keep a close eye on it; ovens can be fickle beasts, and we don't want a burnt crust!
10. Let the pie cool completely on a wire rack before slicing and serving. This is crucial; the filling needs time to set properly. If you're impatient (like me!), chilling it in the refrigerator for a couple of hours helps.
11. Dust with powdered sugar and garnish with fresh orange slices and a sprig of mint for an elegant presentation. Or, you know, just dig in with a fork. No judgement here!