Rhubarb and Ginger bars

Summary

Yield
Servings
SourceNicki
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Description

Rhubarb and Ginger bars

Ingredients

85 g
butter (Room temperature)
50 g
granulated sugar
60 g
Wholewheat Flour
60 g
flour
1⁄4 t
salt
360 g
rhubarb (Diced into 2cm pieces)
75 g
sugar
1⁄2 t
ground ginger
3
Eggs (Large)
1⁄2
lemon (Juiced)
1 T
cornflour

Instructions

For the topping
360g rhubarb, diced into 2cm pieces
75g sugar, divided
½ tsp ground ginger
3 large eggs
Juice from ½ lemon
1 tbsp cornflour

1 Preheat oven to 180C/350F/gas mark 4. Line a 20x20cm baking tin with baking paper, then 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.

2 Meanwhile, place the rhubarb, 3 tbsp sugar and ground ginger into a large saucepan. Over a medium-high heat, cook the rhubarb until soft – about 10 minutes – stirring occasionally. Cool the rhubarb until lukewarm.

3 Put the softened rhubarb in a blender and process until smooth. In another mixing bowl, whisk together the eggs, lemon juice, and remaining 3 tbsp sugar. Gradually add the processed rhubarb and continue whisking until fully mixed in. Whisk in the cornflour.

4 Lower the oven temperature to 160C/325F/gas mark 3. Pour the filling over the cooked crust and bake for another 25-30 minutes, or until the filling has set and no longer moves when the pan is jiggled. The bars will be easiest to cut after being chilled (but there's no shame in sneaking a few bites when they are warm). Serve warm or chilled, with a dusting of icing sugar. 

Notes

NOTES : FOR YOUR  SWEET TOOTH
Lovely Rhubarb! This thick  perennial herb ias been grown for centuries  for its rose red, edible leafy stalks. A cool-season plant from Siberia, still popular in many regions of Europe and North America as “pie plant”, as fresh rhubarb stalks are a beloved ingredient in rich sweet tart or crumble. 
BENEFIT EFFECT
Rhubarb has indeed also as a long history of herbal usage. The primary result of rhubarb root as an herbal medicine is a positive and balancing effect upon the digestive system.

100 g fresh petioles provide just 21 calories and is packed with dietary fiber, poly-phenolic anti-oxidants, minerals, and vitamins (A-several B-complex groups-B6-K).

GRANNY TIPS FOR STORAGE
Immediately separate the stalks from the leaf green tops which are not edible . They should be placed straight away in a plastic bag and stored inside the refrigerator. They stay fresh for about 2-3 weeks. Check our #grannytips4vegs for more useful storage tricks.