Combine honey, lime juice, and water into a small saucepan. Bring to a boil, reduce heat to low and simmer until reduced by half, about 8-10 minutes. Let reduction cool.
In a medium bowl place diced rhubarb and pour honey reduction over, stir until evenly coated.
Add flour and sugar, mix until coated.
Add rhubarb mixture into prepared pie dish.
Cover pie with desired pie top style.
Bake at 450° for 15 minutes then lower to 350° for another 30-40 minutes or until crust is golden brown.
Allow pie to cool before serving with vanilla ice cream or whipped cream.