Rhubarb Bars

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°You guys. Listen. Seriously. These rhubarb bars from Lara Ferroni are my new favourite thing. Honest. I like ’em even better than my famous lemon bars. I was going to bring these into work one day but then the Pie and I decided to eat them all ourselves. So we totally did. We even ate them for breakfast. And I don’t even feel bad about it.

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Start by chopping up about 400g fresh rhubarb into 1/2″ chunks. My stalks were super skinny and tender so I didn’t bother to peel it but if you’re working with the thicker, tougher stalks, then you might want to consider it. Plop the bits into a bowl with 1/3 cup sugar, give that a stir, and let that macerate for about 10 minutes.

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When the rhubarb bits are starting to get a little juicy, plop them into a medium-sized pot with about 1/4 cup water and cook over low heat until everything is mushy.

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Remove your rhubarb mush from the heat and allow to cool. You can purée the rhubarb at this point but it’s not necessary. Just mush it up a little more so there are no solid pieces. Depending on the colour of your rhubarb, your stewed ‘barb will be any colour from an orange-ish yellow to a deep red. Don’t worry if it’s any variation in between.

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Now we need to make a gorgeous flaky shortbread crust for these. Preheat the oven to 350° and line a 9″ x 5″ baking dish with parchment paper. In the bowl of an electric mixer, beat together 4oz room temperature butter, 1 cup flour, and 1/4 cup sugar. Start slow when it’s all powdery like this:

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But then it will very quickly come together into a soft dough.

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Press this into the baking dish and let it rest for 15 minutes.

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Then bake it until it’s nice and golden, about 20 minutes.

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While that’s on the go you can finish up your rhubarb goo by turning it into rhubarb curd. In a bowl suspended over a pot of simmering water or the top of a double boiler, whisk together 6 egg yolks and 3/4 cup sugar and let those get nice and warm.

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Add in the stewed rhubarb a little at a time until it’s got the taste and consistency that you like. I ended up adding in all of mine.

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When you’re happy, remove it from the heat and tip in 50g butter, cut into chunks.

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Stir that until smooth – you now have rhubarb curd!

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Pour about half to two-thirds of the curd on top of the baked shortbread crust.

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Save the other curd and chuck it in your fridge to use on toast.

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Shove that back into your oven for about 10 minutes, until the curd has set.

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Let that cool completely before slicing into lots of pieces. I found it was best to keep these in the fridge as the curd likes to travel when it gets warm.

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Author: allythebell

A corgi. A small boy. A sense of adventure. Chaos ensues.

9 thoughts on “Rhubarb Bars”

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