Rhubarb Squares

20 Jun

A tried and true perfect rhubarb treat. A thin custard, a zingy gingersnap crust. What’s not to love?

RHUBARB SQUARES
Recipe from Globe and Mail
1 pound rhubarb, cut into 1-inch pieces
1/2 cup sugar
1/2 tsp grated orange rind
2 1/2 cups ginger cookie crumbs
1/2 cup melted butter
2 egg yolks
1/4 cup whipping cream

Preheat oven to 400°F
Combine rhubarb, sugar and orange rind and place in bottom of a baking dish (or parchment covered cookie sheet).
Roast for 15 or so minutes, until rhubarb is soft and juices are bubbling.
Remove from oven and cool.
Reduce oven heat to 350°f.
Combine cookie crumbs and butter. Line and 8-inch square tin or glass pan and with parchment paper. Pat in crumb mixture.
Beat together yolks and cream in a large bowl. Stir in rhubarb and juices.
Pour rhubarb mixture on top of crust and bake for 25 minutes or until rhubarb is set when you shake pan. Serve with ice cream. Serves 4 to 6.

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2 Responses to “Rhubarb Squares”

Trackbacks/Pingbacks

  1. Fruity Goodness « Saucy Cherie - August 29, 2012

    […] fruit for fall smoothies, we’re baking Blueberry Boy Bait, strawberry rhubarb sundae topping, rhubarb squares and cake and hopefully, another crack at browned butter plum […]

  2. Ruby Rhubarb | Saucy Cherie - May 8, 2013

    […] love our tried and true gingersnap squares (perfect for baking on a stormy spring day), crumb cake squares and sundae […]

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