Text 15168, 88 rader
Skriven 2014-07-27 06:51:19 av Dave Drum (1:18/200)
     Kommentar till en text av Ruth Haffly
Ärende: Rhubarb Barz
====================
-=> Ruth Haffly wrote to NANCY BACKUS <=-

 NB>  NB>> True.  :)   And noted from the recipe that the ginger juice was
 NB> made  NB>> from squeezing out fresh ginger... I probably would use
 NB> both juice and  NB>> bits of ginger...  :)

 RH> That would work for me. I need to find the recipe I have for rhubarb
 RH> bars with ginger; we got a good amount of rhubarb in PA. Chopped up,
 RH> it pretty much filled a gallon sized freezer bag.

 NB> That sounds good.  :)

 RH> It is good but I can't find the recipe yet. I may use some of the
 RH> rhubarb for a pie, maybe a strawberry-rhubarb one.

I just happen to have a pretty good looking recipe for rhubarb-ginger bars in 
stock since I am a fan of nearly everything rhubarb -- even if it has ginger 
in it.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Rhubarb Ginger Bars
 Categories: Pastry, Fruits, Citrus, Desserts, Snacks
      Yield: 16 Bars

MMMMM--------------------WHOLE WHEAT CRUST--------------------------
      6 tb (85 grams) butter; room temp
    1/4 c  (50 grams) granulated sugar
    1/2 c  (60 grams) whole wheat flour
    1/2 c  (63 grams) all-purpose flour
    1/4 ts Salt

MMMMM-----------------RHUBARB-GINGER TOPPING------------------------
      3 c  (360 grams) chopped rhubarb;
           - diced in 1" pieces (2.5cm)
      6 tb (75 grams) granulated sugar;
           - divided
    1/2 ts Ground ginger
      3 lg Eggs
           Juice from 1/2 lemon
      1 tb Cornstarch

  MAKE THE CRUST: Preheat oven to 350øF/175øC. Line an 8" X
  8" pan with parchment paper and 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.

  While the crust bakes, place the rhubarb, 3 tablespoons
  sugar, and ground ginger into a large saucepan. Over
  medium-high heat, cook the rhubarb until soft, about 10
  minutes, stirring occasionally. Cool the rhubarb until
  lukewarm.

  In a food processor, place the softened rhubarb and
  process until smooth. If the rhubarb is more green than
  pink in color, add a single drop of red food coloring to
  give the bars a pale pink color.

  In another mixing bowl, whisk together the eggs, lemon
  juice, and remaining 3 tablespoons sugar. Gradually add
  the processed rhubarb and continue whisking until uniform.
  Whisk in the cornstarch.

  Lower the oven temperature to 325øF/163øC.

  Pour the filling over the cooked crust and bake for
  another 25-30 minutes, or until the filling is set and no
  longer moves when the pan is jiggled. The bars will be
  easiest to cut after chilled (but there's no shame in
  sneaking a few bites when they are warm).

  Serve warm or chilled, with a dusting of powdered sugar.

  Yields 16 bars

  From: http://www.pastryaffair.com

  Uncle Dirty Dave's Archives

MMMMM

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