I went to the 14th and U St. farmers market a couple weekends ago and got some rhubarb. For the very first time…in my whole life. See, about a year or so ago I was at a dinner party with Don’t Forget The Flour and she made this amazing strawberry rhubarb crumble thing. Ever since then I’ve been waiting for an opportunity to make something with rhubarb. I even ganked her recipe from her and have been keeping it, waiting for the perfect situation to bust it out!
I asked the guy working the booth to give me a lesson in rhubarb since I knew nothing and here’s what he told me: cut off the tough ends and the leafy tops, even if the whole stalk isn’t red you can still use the whole thing (though you won’t get a pinkish hue to all that you make) and there’s a couple varieties of rhubarb but both have essentially the same taste. Sound about right rhubarb fans?
Since there’s been no shortage of amazing rhubarb recipes on the foodie blogs lately, I really wanted something that would stand out. More perusing at the farmers market revealed a table full of recipes, one of which was for rhubarb meringue. Done and done!
A few tweaks…adding strawberries…including vanilla extract…to make it my own and wowy zowy! Let’s just say, I was amazed by myself, my new hand mixer (more on that later) and the rhubarb. This was quickly consumed by coworkers the next day and everyone had a smile on their face after they left my office.
Adapted from a recipe from the 14th and U St. Farmers Market
- 1/2 cup butter, softened
- 1 cup flower
- 1tblsp sugar
- 3 eggs separated
- 1 cup sugar
- 2 tblsp flour
- 1/4 tsp salt
- 1/2 cup half and half
- 1tsp vanilla extract
- 2 1/2 cups cubed rhubarb and cored, diced strawberries
- 1/3 cup sugar
Heat oven to 350F.
Mix butter, 1 cup flour and 1 tablespoon sugar. Press into ungreased 9x9x2 inch baking pan. I’d line that beeznatch with parchment paper…it’ll make slicing bars later much easier. Bake 10 minutes and remove from oven.
Mix egg yolks, 1 cup sugar, 2tablespoons flour, salt, vanilla and half and half. Stir in strawberries and rhubarb. Pour over baked crust. Bake for 45 minutes.
Beat egg whites until foamy. Beat in 1/3 cup sugar a tablespoon at a time. Continue beating until stiff and fluffy. Spread over strawberry and rhubarb mixture and bake until lightly brown, about 10 minutes.
Let cool and cut until 9 bars.