Today is a day for Rhubarb. Finally I got pass the point of making a puree and eating it all before I could make something with it. Mostly I pour it on my ice cream or eat it alone. It is so good. This time I was feeling really brave, decided to make Rhubarb Lavender squares, that turned into a tart, as I like the tart shape much better.
I’d say these are a variation of Lemon Bars, that I love deeply and unconditionally, after trying rhubarb lavender tart my love has grown quite a bit.;-) I bought culinary lavender at a local Lavender Farm and finally I got to use it. Use lavender only sparingly, less is more.
Shortbread crust recipe
1 1/2 sticks (3/4 cup) unsalted butter
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon salt
Cut butter into 1/2-inch pieces. In a food processor process all ingredients until mixture begins to form small lumps. I don’t have a food processor I used a fork and my hands to make the mixture. Sprinkle mixture into a 9 inch tart baking pan and with your hands press the mixture down and up the sides of the pan. Bake shortbread in middle of oven until golden, about 20 minutes. While shortbread is baking, prepare filling.
Once your shortbread is baked, remove from oven and lower the temperature to 325F
While your crust is baking prepare the filling
about 8 -9 rhubarb stalks, cleaned and chopped into about 1/4 inch pieces /approximately 1 pound /
3/4 cup honey
1/4 cup water
1/4 cup limoncello liqueur / you could also use orange liqueur/ – if concerned about kids, omit alcohol and use water
1 cinnamon stick
1/4 cup chopped crystallized ginger
– put all the the ingredients in the medium pot, bring to boil, stir, let simmer until rhubarb is falling apart.
– discard cinnamon stick
– pour the hot mixture into the blender or food processor, and blend until smooth
– mixture will look like this
To make the filling for the tart:
2tbl corn starch
1/2 cup water
Mix water with cornstarch and 2 egg yolks. Add to the puree, stirring constantly bring the mixture to the boil, let boil for a minute, add butter and cook until butter is melted. Remove from heat and strain the mixture to get rid of any lumps, pour the strained mixture into a crust you prepared before.
If using a tart pan with removable bottom I recommend placing the tart pan on the baking sheet for support.
Cook at 325F until filling is set, approximately 20 minutes.
Remove from the oven and let cool to room temperature.
I find that letting this tart rest overnight in the fridge helps to develop a deeper flavor.
Cut into small wedges for easy finger food.
– trying to avoid shortbread crust ?, try my Cereal (cheerios) crust