Bright Rhubarb Curd Bars (Print Version)
# Ingredients:
→ Rhubarb Puree
01 -
1/3 cup white sugar
02 -
2 teaspoons minced or grated fresh ginger
03 -
1/4 cup water
04 -
3 cups chopped fresh rhubarb
→ Shortbread
05 -
1 teaspoon vanilla extract or paste
06 -
1/4 cup white sugar
07 -
1/2 teaspoon kosher salt
08 -
1/2 cup softened, unsalted butter
09 -
1 cup all-purpose flour
→ Rhubarb Curd
10 -
3/4 cup white sugar
11 -
2 tablespoons fresh lemon juice
12 -
3 eggs (large)
13 -
Red or pink food coloring, optional
14 -
1 cup of the rhubarb puree (use cooked rhubarb)
15 -
3 tablespoons of all-purpose flour
→ Swiss Meringue (optional)
16 -
Pinch of kosher salt
17 -
1 large egg white
18 -
1/4 cup white sugar
19 -
1 teaspoon of vanilla paste or extract
# Instructions:
01 -
Chop rhubarb into small pieces, then cook it in a pot over medium heat with sugar and water. Let it soften and collapse, stirring occasionally (about 10 minutes). Stir in ginger close to the end of cooking. Blend the mix until smooth using a processor or blender. Strain through a fine sieve to get rid of chunks. Save about 1 cup (~380g) for later.
02 -
Set your oven to 350℉ (175℃) to preheat. Coat an 8x8 inch pan with some grease, then line it with parchment paper.
03 -
In a mixer, beat sugar and softened butter on medium for about 3 minutes. Add flour, salt, and vanilla, then mix again. Squash the mix into the lined pan, spreading it to the corners. Bake for 15 minutes, then take it out.
04 -
Whisk together flour and sugar in a bowl. Add the eggs, rhubarb puree, and lemon juice until smooth. Want a pop of color? Stir in food coloring if you'd like. Pour the curd over the baked crust. Bake about 20-25 minutes until the curd sets but still jiggles just a little. Let it sit to cool for an hour, then chill it in the fridge for 3 hours.
05 -
Heat a small saucepan with an inch of water until boiling. Put a heat-safe bowl over it, make sure it doesn’t touch the water. Put the egg white, sugar, and salt in the bowl and whisk. Once it hits 160℉ (70℃), stop heating. Use a mixer to whip it on high till stiff peaks show up. Add vanilla for flavor. Spread or pipe over cooled bars.
06 -
Cut bars into squares. Dress them up with meringue or just sprinkle powdered sugar on top. Don’t cover it when keeping it in the fridge (lasts a week). Skip meringue if freezing—store for 3 months max.
# Notes:
01 -
If storing in the freezer, cut the bars first. Spread them on a baking sheet to freeze, then wrap them in plastic wrap before popping them into a freezer bag. Thaw in the fridge when you're ready to eat.