Bright Rhubarb Layers (Print Version)
# Ingredients:
→ Rhubarb Puree
01 -
1/4 cup water
02 -
1/3 cup white sugar
03 -
2 teaspoons grated or minced fresh ginger
04 -
3 cups chopped fresh rhubarb
→ Shortbread
05 -
1 cup plain flour
06 -
1 teaspoon vanilla extract or paste
07 -
1/4 cup sugar
08 -
1/2 cup soft unsalted butter
09 -
1/2 teaspoon coarse salt
→ Rhubarb Curd
10 -
3 teaspoons fresh lemon juice
11 -
1 cup rhubarb puree (after it's cooked)
12 -
3 large eggs
13 -
3/4 cup sugar
14 -
Red or pink coloring (optional)
15 -
3 tablespoons all-purpose flour
→ Swiss Meringue (optional)
16 -
Pinch of coarse salt
17 -
1 teaspoon vanilla paste or extract
18 -
1 egg white
19 -
1/4 cup sugar
# Instructions:
01 -
Cut rhubarb into pieces. Toss the rhubarb, water, and sugar into a pot. Cook on medium heat for around 10 minutes, until rhubarb softens and mostly dissolves. Add the ginger at the end. Blend the mixture until smooth, then strain to remove any leftovers. You'll need about 1 cup (380g) of puree—set it aside.
02 -
Put parchment paper in an 8x8-inch pan after greasing it up. Heat your oven to 350°F (175°C).
03 -
Using a stand mixer or hand mixer, beat butter with sugar for about 3 minutes at medium speed. Toss in the flour, salt, and a bit of vanilla, and mix to combine. Spread it evenly into the lined pan, pressing it into the edges. Bake for 15 minutes. Let it cool out of the oven.
04 -
Blend the sugar with flour to combine. Stir in the eggs, lemon juice, and puree of rhubarb. Add food coloring if you'd like the color to pop. Pour it over the crust from earlier and bake for 20-25 minutes. The middle should jiggle slightly but be set. Let the bars cool a bit, then chill them in the fridge for a good 3 hours.
05 -
Grab a saucepan and add an inch of water. Put a heatproof bowl over the top without it touching the water. In that bowl, throw in egg white, sugar, and some salt. Heat it up while whisking consistently until the sugar has dissolved and it reaches 160°F (70°C). Then move the blend to a stand mixer and whisk on high until stiff peaks appear. Toss in some vanilla for flavor, and you're good to go. Spread or pipe it on the finished treat.
06 -
Cut the bars into squares. Add your meringue on top (if you made some) or just coat them with powdered sugar. They hold up best in the fridge uncovered for about a week. If you're freezing, skip adding meringue first.
# Notes:
01 -
Plan to freeze? Slice and place the bars flat on a baking tray to freeze them first. Then wrap each one up and store them in a large freezer-safe bag. Let them thaw out in the fridge when you're ready.