Rhubarb Bars with Ginger Layers (Print Version)
# Ingredients:
→ Rhubarb Puree
01 -
3 cups fresh rhubarb, chopped
02 -
1/3 cup granulated sugar
03 -
1/4 cup water
04 -
2 teaspoons freshly grated or minced ginger
→ Shortbread
05 -
1/2 cup unsalted butter, room temperature
06 -
1/4 cup granulated sugar
07 -
1 teaspoon vanilla paste or extract
08 -
1/2 teaspoon kosher salt
09 -
1 cup all-purpose flour
→ Rhubarb Curd
10 -
3/4 cup granulated sugar
11 -
3 tablespoons all-purpose flour
12 -
3 large eggs
13 -
2 tablespoons freshly squeezed lemon juice
14 -
1 cup rhubarb puree (from cooked rhubarb)
15 -
Red or pink food coloring (optional)
→ Swiss Meringue (optional)
16 -
1 large egg white
17 -
1/4 cup granulated sugar
18 -
Pinch of kosher salt
19 -
1 teaspoon vanilla paste or extract
# Instructions:
01 -
Clean and chop the rhubarb. Combine rhubarb, sugar, and water in a pot. Heat over medium heat until rhubarb softens and breaks down, about 10 minutes. Add ginger in the last minutes of cooking. Transfer the mixture to a food processor or blender and puree until smooth. Pass through a fine mesh sieve to remove pulp. Measure out 1 cup (~380g) puree for the curd and set aside.
02 -
Grease and line an 8x8-inch pan with parchment paper. Preheat oven to 350℉ (175℃).
03 -
In a stand mixer with the paddle attachment, cream the butter and sugar for 3 minutes on medium speed. Add vanilla, salt, and flour. Press mixture evenly into the prepared pan, ensuring it reaches the corners. Bake for 15 minutes and remove from oven.
04 -
Sift together sugar and flour. Add eggs, lemon juice, and rhubarb puree. Optional: Mix in red or pink food coloring for brightness. Pour curd over the baked shortbread crust. Bake for 20-25 minutes until the center of the curd is set with a slight jiggle. Cool on a wire rack for 1 hour, then chill in the fridge for 3 hours.
05 -
Fill a saucepan with 1 inch of water and heat to high. Place a heatproof bowl over the saucepan without allowing it to touch the water. Add egg white, sugar, and salt to the bowl. Whisk until the sugar dissolves and the mixture reaches 160℉ (70℃). Transfer to a stand mixer with the whisk attachment and whip on high speed until stiff peaks form. Add vanilla and mix briefly to combine. Spread or pipe meringue onto cooled bars.
06 -
Slice bars and decorate with meringue, if desired. Alternatively, dust the top with powdered sugar before serving. Store uncovered in the fridge for 1 week or freeze without meringue for up to 3 months.
# Notes:
01 -
If freezing, slice the bars first, freeze on a cookie sheet, wrap in plastic wrap, and use a freezer bag for storage. Thaw in the fridge when ready to serve.