Finely chop rhubarb and soak in Ginger Snapped Mead for 2-4 hours.
Afterwards drain rhubarb (save mead for later consumption if desired) and mix it with honey, orange zest and flour. Place in prepared pie shell. Dot with small pats of butter and top with 2nd pie shell, slicing holes for steam to escape.
Bake at 400F (205C) for 20 minutes then lower temperature to 350F (175C) and bake for another 20 minutes.