42
|
SPRING
2016
Rhubarb
Bars
ESCARPMENT
®
epicure
Aside from enjoying sugar-dipped
rhubarb straight from the garden, these
rhubarb bars aremy new favouriteway
to enjoy this fun spring ingredient.
Similar to lemon bars, this twist on that
classic dessert imparts both the tartness
and the subtle pink colour of fresh spring
rhubarb. If you strugglewith creative
ways to use this spring farmers’ market
favourite, this recipewill hopefully
become your new go-to.
ShortbreadCrust...
• 1 Cup unsalted butter
•
½
Cup sugar
• 2 Cups self-rising flour
Rhubarb Topping...
• 3
½
- 4 Cups chopped rhubarb
•
½
Cup sugar
•
¼
Cupwater
• 4 Eggs
•
½
Cup sugar
• 4 Tbsp lemon juice
• 1 Lemon zested
•
½
Tsp salt
•
½
Cup self rising flour
• Red food colouring (optional)
• Icing sugar
What to do...
1. Heat the oven to 350 degrees.
2. Tomake the crust, mix the butter,
½
cup of sugar, and 2 cups of flour in a food processor with a pastry blade.
Pulse until the butter is combined in pea-sized chunks.
3. Transfer the shortbreadmix to a bowl and knead to create a dough ball. Grease a 9x13 inch baking panwith butter and evenly press
the shortbread base into the pan. Bake 15minutes in the oven and remove to cool.
4. While the crust is baking, combine the rhubarb,
½
cup sugar, and
¼
cupwater in a large saucepan and cook to reduce the rhubarb.
Stir until the rhubarb has well broken down, then transfer to the food processor and blend until the rhubarb is smooth,
creating about 1
½
cups of rhubarb puree.
5. In a large bowl whisk the eggs, remaining
½
cup sugar, lemon juice and zest, salt, and rhubarb puree. After everything is combined,
slowly whisk in the flour to thicken themix. At this point, depending on the starting colour of your rhubarb, you can choose to add
some red food colouring to add an extra hit of pink. Add slowly, stirring it in one drop at a time, until you create the desired tone.
6. Pour the rhubarb puree over the shortbread crust, bake for another 25-30minutes.
7. Remove the rhubarb bars from the oven and cool in the baking tray until set. Serve with a dusting of icing sugar.
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RECIPE&PHOTOS | CORYNNFOWLER |
VIVID
