After a long, exhausting week, the words floating around my mind refuse to make sense. They are mixed and jumbled, forming incoherent sentences and phrases. I fear my brain is telling me to take a break—and tonight I am going to set the computer down and listen. As a result, I am going to do something I have never done before.
I am going to let the photographs tell the story for you.
Rhubarb Ginger Bars are sweet and tart with a side of spice. Rhubarb is simmered until soft and then blended into a smooth puree. The puree is thickened with egg yolks and cornstarch until it has the texture of a soft and silky rhubarb curd. Baked atop a whole wheat cookie crust, these bars set and cut easily. The hint of ginger adds an undertone to the tart rhubarb. With a dusting of powdered sugar, these bars make for a lovely snack whether they are served warm or chilled.