I don't usually care that much for rhubarb - I generally prefer fruit that I can eat raw and I'm not crazy about the amount of sugar that usually goes into rhubarb desserts. But I can't deny the fact that the arrival of rhubarb signifies that spring is here, and that growing season in Massachusetts has officially begun! So when I saw rhubarb at the local farmers' market on Saturday, I decided to pick some up and do some baking to distract myself from the clouds and rain outside.
I found this recipe in The Food52 Cookbook - it was the winner of a rhubarb-themed recipe contest and looked like a nice change from a more standard rhubarb pie or crisp. I also saw a similar recipe by Amy at Savory Moments, which convinced me that making a bar cookie with rhubarb was definitely the way to go. To add a little bit of nutritional value to these bars, I used whole grain spelt flour for the shortbread, which came out wonderful. The shortbread has some ginger, cinnamon, and cloves in it, which I loved - the spices are subtle, just enough to be detectable but not enough to overpower the flavors. The touch of spice complements the rhubarb curd very well. And speaking of the curd - unfortunately, it didn't come out pink like the picture in the cookbook...oh well. It tastes great though - it's got enough sugar to temper the natural tartness of the rhubarb, but it's not overly sweet at all. Overall, these bars are a very enjoyable little spring treat that I'd be happy to serve to guests, although truth be told, I'd be just as happy to eat them all myself!
I found this recipe in The Food52 Cookbook - it was the winner of a rhubarb-themed recipe contest and looked like a nice change from a more standard rhubarb pie or crisp. I also saw a similar recipe by Amy at Savory Moments, which convinced me that making a bar cookie with rhubarb was definitely the way to go. To add a little bit of nutritional value to these bars, I used whole grain spelt flour for the shortbread, which came out wonderful. The shortbread has some ginger, cinnamon, and cloves in it, which I loved - the spices are subtle, just enough to be detectable but not enough to overpower the flavors. The touch of spice complements the rhubarb curd very well. And speaking of the curd - unfortunately, it didn't come out pink like the picture in the cookbook...oh well. It tastes great though - it's got enough sugar to temper the natural tartness of the rhubarb, but it's not overly sweet at all. Overall, these bars are a very enjoyable little spring treat that I'd be happy to serve to guests, although truth be told, I'd be just as happy to eat them all myself!
