It seems that every where you go, you’re overrun with rhubarb this time of year around here. Apparently it’s been a bumper crop and people are practically giving it away. So here is a new recipe to use some of your harvest. I know that the berry accompaniment tends to be strawberries, but I thought that I would change it up with raspberries. And ginger. Love ginger.
Ingredients
for the crust and topping
1 cup plus 2 tablespoons unsalted butter, melted and cooled to just warm
1 cup granulated sugar
3/4 teaspoon salt
2 large egg yolks
2 3/4 cups all purpose flour
1/2 cup rolled oats (traditional not quick)
for the filling
1 pint raspberries
1 cup rhubarb, cut to 1/2 inch pieces
1 tablespoon grated fresh ginger
1 cup granulated sugar
1 tablespoon corn starch mixed with 2 tablespoons water
1/2 teaspoon salt
1 teaspoon lemon juice
Directions
Create a foil or parchment sling for your 9×9 inch baking dish or spray generously with baking spray.
In a medium bowl, mix together butter, sugar, salt, and egg yolks with a spoon until smooth. Add in the flour and mix until just combined. Remove 2 cups of the crust mixture and press into the lined pan. To the unused portion of the crust, mix in the oatmeal and set aside covered with plastic wrap, but not in the refrigerator. Place the pan in the freezer for 30-60 minutes or so; the chilling of the crust prevents it from expanding and rising too much during baking.
Preheat oven to 325F.
While the oven is preheating and the crust is chilling, make the filling. Combine raspberries, rhubarb, ginger, sugar and salt in a saucepan and bring to a boil. Then reduce heat to medium and continue simmering for 8-10 minutes, mashing the fruit against the side of the pot with the back of a spoon. Add the corn starch slurry and let come to a boil. Remove from the heat, stir in the lemon juice and let the mixture cool to room temperature.
Remove the crust from the freezer and place in the oven to bake for 20 minutes, or until the sides are lightly browned. Then remove from the oven and increase oven temperature to 350F. Spread the fruit compote on top, and sprinkle the left over crust mixture on top. Bake for 25-30 minutes, or until the streusel is lightly browned.
Allow the pan to cool completely before taking the bars out of the pan. Remove the bars by lifting out with the sling and cut.
