The Rhubarb comes out of Almut's Garden and is beautiful. We pick it fresh just for your order!!!!
Rhubarb and ginger bars
The hint of ginger adds an undertone to the tart rhubarb. With a dusting of powdered sugar, these bars make for a lovely snack.
Makes 16 bars
85g butter, at room temperature
50g granulated sugar
60g wholewheat flour
60g flour
¼ tsp salt
For the topping
360g rhubarb, diced into 2cm pieces
75g sugar, divided
½ tsp ground ginger
3 large eggs
Juice from ½ lemon
1 tbsp cornflour
1 Preheat oven to 180C/350F/gas mark 4. Line a 20x20cm baking tin with baking paper, then lightly grease. In a mixing bowl, beat together the butter and sugar until light and fluffy. Add the flours and salt, continuing to mix until uniform. Press the crust evenly into the prepared pan and bake for 15-20 minutes, or until lightly browned. Set aside.
2 Meanwhile, place the rhubarb, 3 tbsp sugar and ground ginger into a large saucepan. Over a medium-high heat, cook the rhubarb until soft – about 10 minutes – stirring occasionally. Cool the rhubarb until lukewarm.
3 Put the softened rhubarb in a blender and process until smooth. In another mixing bowl, whisk together the eggs, lemon juice, and remaining 3 tbsp sugar. Gradually add the processed rhubarb and continue whisking until fully mixed in. Whisk in the cornflour.
4 Lower the oven temperature to 160C/325F/gas mark 3. Pour the filling over the cooked crust and bake for another 25-30 minutes, or until the filling has set and no longer moves when the pan is jiggled. The bars will be easiest to cut after being chilled (but there's no shame in sneaking a few bites when they are warm). Serve warm or chilled, with a dusting of icing sugar.
Recipe supplied by Kristin Rosenau, pastryaffair.com
