Rhubarb and Ginger Bars
Rhubarb Ginger Bars are sweet and tart with a side of spice.
- 85g butter at room temperature
- 50g granulated sugar
- 60g wholewheat flour
- 60g flour
- ¼ teaspoon salt
- 360g rhubarb, diced into 2cm pieces
- 75g sugar
- ½ teaspoon ground ginger
- 3 eggs
- juice from 1/2 lemon
- 1 tablespoon cornflour
- 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.
- 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.
- 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.
- 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.
Lovely Rhubarb! This thick perennial herb has been grown for centuries for its rose red, edible leafy stalks. A cool-season plant from Siberia, still popular in many regions of Europe and North America as “pie plant”, as fresh rhubarb stalks are a beloved ingredient in rich sweet tart or crumble. Rhubarb has indeed also a long history of herbal usage. The primary result of rhubarb root as an herbal medicine is a positive and balancing effect upon the digestive system. 100 g fresh petioles provide just 21 calories and is packed with dietary fiber, poly-phenolic anti-oxidants, minerals, and vitamins (A-several B-complex groups-B6-K).
Top tip for storing fresh rhubarb: Immediately separate the stalks from the leafy green tops - which are not edible. The stalks should be placed straight away in a plastic bag and stored inside the refrigerator. They stay fresh for about 2-3 weeks.