Ginger Cardamom Blueberry- Rhubarb Bars

Year after year I tell myself that I’m going to finally try rhubarb, as I see it at farmers markets or even in the grocery store. I even planted someone year in hopes of a crop the following late spring, but that didn’t work out so well. So, when I received 4 stalks in my weekly produce bag I was excited to finally try it! Now, most people don’t start creating a recipe when they have never even tried the star ingredient, but it’s how I roll.

I excitedly showed my husband the vegetable and he looked at me and said “great.” However, his intonation and facial expression clearly indicated that “great” was anything but. He of course encouraged me to carry on, but made it clear that he was not a rhubarb fan. He also knew that as soon as he mentioned this, I would take it as a challenge to make something that he would enjoy and change his opinion of the poor, faultless, vegetable. Challenge Accepted!

If you are like me and never had rhubarb, or simply thought of it as something that goes with strawberries, you may not realize that it isn’t a fruit. It is indeed a vegetable from the same family as buckwheat. The leaves are not edible because they contain very high levels of oxalic acid, as well as anthrone glycosides. The petiole or stalk, however, is edible. It looks a bit like red celery and is very tart, as well as slightly bitter. Because of how tart it is, you commonly see it paired with sugar or fruits for a variety of desserts, most notably the strawberry rhubarb pie, but it can absolutely be used in savory dishes. I chose the sweet route for my first go, but I look forward to experimenting with it in savory recipes, now that I know what I am dealing with.

Because I only had 4 stalks of the rhubarb, I knew I would have to pair it with something else and it wouldn’t be strawberries. When I looked through my refrigerator’s inventory, I noticed a container of blueberries that had gotten buried. While they were still good, they were past their prime for eating fresh, making them perfect for my recipe. So, I went to work and was delighted with the outcome! The best part? My husband loved it!

Shortbread

Press the dough evenly into the prepared tin.

Rhubarb-Blueberry Jam

Add the jam on top of the cold dough.

Spread the jam, leaving a border around the edges.

Crumbs

Sprinkle in crumbs over the jam and the shortbread border.

Pat the crumbs down so they stick together but still retain their shape.

Baked

Remove from tin after 20 minutes and allow to cool before cutting.

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Recipe Card

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Servings

9

Author

Corinne

Prep time

20 Min

Cook time

45 Min

Chilling Time

20 Min

Total time

1 H & 25 M

Print

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Ginger Cardamom Blueberry-Rhubarb Bars

These shortbread-based bars are perfect for late spring as rhubarb gets harvested in northern climates in the US. However, with the addition of cardamom and ginger, they are a great addition to your fall treats.

Ingredients

Shortbread

• 150 grams / 5.3 oz all-purpose flour
• 113 grams/ 1 stick cold unsalted butter
• 50 grams/ 1.75 oz fine granulated sugar 
• 1/2 tsp kosher salt (omit if you used salted butter)

Fruit Filling

• 227grams/8 oz blueberries
• 255 grams/9 oz rhubarb
• 50 grams/ 1.8 oz granulated sugar*
• 57 grams /2oz of water
• 1.5 tsp cardamom
• 2 tbsp cornstarch
• pinch of salt to taste

Streusel Topping

• 125 grams/ 4.4 oz  flour
• 113 grams/ 1 stick unsalted butter (melted)
• 50 grams/ 1.8 oz fine granulated sugar
• 100 grams/ 3.5 oz brown sugar
• 75 grams/ 2.6 oz old fashioned oats
• 1/2 tsp kosher salt (omit if you used salted butter)
• 1 tsp ground ginger (optional)

Method

Shortbread

1. Prepare an 8"x8" tin with parchment paper or aluminum foil sling for easy removal. Lightly grease the paper or foil.
2. Cut the butter into 1/4" cubes.
3. Using a pastry blender, 2 knives, or your hands to work the butter into the flour. Make sure the butter is no longer visible and the flour is well coated.
4. Add the sugar and blend it into the butter-flour mixture.
5. Press the dough into the prepared tin, making it as level as possible.
6. Place in the refrigerator for 15-20 minutes so the butter can fully chill.
7. Preheat oven to 375℉

Filling

1. Prepare the rhubarb by slicing the stalk down the center and slice them into 1/2" pieces.
2. Put rhubarb and blueberries and water into a saucepan. Cook on medium for 4-5 minutes or until you have a chunky jam.
3. Add the sugar, spices, and salt, stirring to combine, and cook for 1 more minute.
4. Remove from heat and stir in the cornstarch.
5. Set aside to cool.

Topping

1. Combine the flour, sugars, oats, salt, and ginger in a large bowl, stirring to incorporate.
2. Pour the melted butter over the flour mixture and stir thoroughly to combine.
3. It is ready when you can press the mixture together and it all holds.

Assemble and Bake

1. Remove the shortbread from the refrigerator.
2. Spread the Rhubarb-blueberry mixture on top of the shortbread, leaving an empty 1/4' border around the tin edge. The border will allow for the mixture to spread but not burn by hitting the tin.
3. Break the topping mixture up into large crumbs and sprinkle them liberally, covering the entire top, reaching the edges of the tin.
4. Lightly pat down the crumbs so they adhere to each other.
5. Place in oven on the top rack and bake for 40-45 minutes. If the top begins to brown early, cover it loosely with some foil.
6. Remove from oven and allow to cool for at least 20 minutes before lifting it out of the tin by the parchment paper sling.
7. When the bar is cooled down but slightly warm, cut into desired sizes.
8. Sprinkle with some confectioners sugar and serve.

* Notes (if you see an * please check here):

• I recommend using either a fine ground cane sugar or golden sugar as they impart a nice flavor complexity.

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