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Re: Rhubarb Bars
By: Ruth Haffly to Ben Collver on Thu Feb 05 2026 12:02 pm
Hi Ruth,
RH> The snow is gradually melting off but today's high is supposed to be about
RH> 35 degrees. A warming trend is to follow; we may hit the 60s next week.
RH> We had some bush pruning done a couple of weeks ago but Steve still has to
RH> prune the fig tree and flower beds before they start putting out new
RH> growth. I'll put a bug in his ear about doing it the latter part of this
RH> month as we'll be gone for a bit, mid month.
I did more pruning on the fig tree, but i underestimated the amount of work.
It's going to take me more than two days. Yesterday i used the chainsaw to
saw a bunch of photinia branches. The forecast called for rainy days so i
was stocking up on "trashy" firewood. Photinia burns hot and fast. It
isn't optimal, but it's free and it keeps me warm. I plan to finish the
fig tree when the rain stops.
The other week i picked up a jar of chocolate peanut butter powder at a
free pile. I was skeptical but put some in my pancake batter. It was a
pleasant surprise. The pancakes consistently turn out more fluffy and
moist and they taste more cake-like, thanks to the generosity of some
random stranger.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Rhubarb And Orange Tart
Categories: Tarts
Yield: 4 Servings
Plain flour; for dusting
375 g Puff pastry
30 g Ground almonds
30 g Brioche crumbs
1/2 Orange;
- finely grated zest of
5 tb Caster sugar
1 Egg; beaten
400 g Rhubarb; up to 500 g
70 g Soft-set marmalade
Preparation time: 25 minutes
Cooking time: 30 minutes
An antidote to dull, grey days.
Preheat the oven to 200?C / 190?C fan/gas mark 6. Put a baking
sheet into the oven.
Lightly flour your work surface and roll 375 g puff pastry out to
make a 25 cm square.
Using a knife, firmly mark a 2 cm border in from the edge, but don't
cut all the way through the pastry. Transfer this to a sheet of
greaseproof paper.
Mix 30 g ground almonds, 30 g brioche crumbs and the finely grated
zest of 1/2 orange with 3 tb of the caster sugar.
Prick the pastry inside the border with a fork and "knock up" the
sides. You do this by tapping the sides with a knife that is held
horizontally.
Sprinkle the almond and sugar mixture evenly inside the border.
Brush the border with 1 beaten egg, being careful not to let it drip
down the sides.
Trim 400 to 500 g rhubarb and cut it into 10 cm lengths.
Lay these pieces on to the pastry then sprinkle with the remaining
2 tb caster sugar.
Transfer the pastry--still on the paper--to a baking sheet then put
this on top of the heated sheet. Bake for 30 minutes. Leave the tart
to cool.
Melt 70 g soft-set marmalade in a saucepan with 1 tb water then push
the mixture through a sieve to remove any bits of rind.
Let this glaze cool a little then paint it over the rhubarb and the
rim of the tart. Leave to set.
Recipe by Diana Henry
Recipe FROM:
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