I have to say our family all love the tangy taste of rhubarb but when I saw the bumper crop this year I thought I should be a bit more imaginative than crumble (although that will be on the menu too!). I stumbled across this particular little gem yesterday and really must share it with you. It’s for Rhubarb and Ginger Bars. Now, I’m not about to steal the recipe and call it my own, especially as I have never made anything like it myself before. However, I would say that I am going to try it with various other fruits as the family love it so much and I love a glut of black currants too.
Please click here for the full recipe with all Kirstin Rosenau’s beautiful photographs. It was also featured in the Guardian “10 best rhubarb recipes”
Rhubarb Ginger Bars
Yields 16 bars
Whole Wheat Crust6 tablespoons (85 grams) butter, room temperature1/4 cup (50 grams) granulated sugar1/2 cup (60 grams) whole wheat flour1/2 cup (63 grams) all-purpose flour1/4 teaspoon salt
Preheat oven to 350 degrees F (180 degrees C). Line an 8 x 8-inch pan with parchment paper and 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.
Rhubarb Ginger Topping3 cups (360 grams) chopped rhubarb, diced into 1 inch pieces6 tablespoons (75 grams) granulated sugar, divided1/2 teaspoon ground ginger3 large eggsJuice from 1/2 lemon1 tablespoon cornstarch
While the crust bakes, place the rhubarb, 3 tablespoons sugar, and ground ginger into a large saucepan. Over medium-high heat, cook the rhubarb until soft, about 10 minutes, stirring occasionally. Cool the rhubarb until lukewarm.
In a food processor, place the softened rhubarb and process until smooth. If the rhubarb is more green than pink in color, add a single drop of red food coloring to give the bars a pale pink color.
In another mixing bowl, whisk together the eggs, lemon juice, and remaining 3 tablespoons sugar. Gradually add the processed rhubarb and continue whisking until uniform. Whisk in the cornstarch.
Lower the oven temperature to 325 degrees (160 degrees C).
Pour the filling over the cooked crust and bake for another 25-30 minutes, or until the filling is set and no longer moves when the pan is jiggled. The bars will be easiest to cut after chilled (but there’s no shame in sneaking a few bites when they are warm).
Serve warm or chilled, with a dusting of powdered sugar.