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Rhubarb squares

Kevin Van Paassen/The Globe and Mail

These are easy seasonal squares for rhubarb lovers. Roasting rhubarb is the best way to cook it while preserving all its flavour and texture.

Servings: 4 to 6

Ready time: 3 hours, including cooling time

Filling

1 pound (500 g) rhubarb cut in 1-inch pieces

1/2 cup sugar

1/2 teaspoon grated orange zest

Dough

1 1/2 cups flour

1 tsp salt

1/3 cup icing sugar

2 tsp ground ginger

3/4 cup cold butter

1 egg, beaten

2 egg yolks

1/3 cup whipping cream

Method

Preheat oven to 400 F.

Combine rhubarb and sugar and orange zest in a baking dish. Roast for 15 minutes or until soft and juices are bubbling.

Remove from oven and strain, reserving juice and rhubarb separately and cool. Reduce oven to 350 F.

Sift together flour, salt, icing sugar and ginger in a large bowl. Grate in butter. Using a knife or fingers, cut in butter until mixture resembles coarse meal. Squeeze together into a ball.

Line a 9-inch square baking pan with parchment paper, leaving extra on the sides for handles. Crumble dough into the pan and press into an even layer.

Brush with beaten egg and prick with a fork. Prebake for 10 to 15 minutes or until the crust is set.

Measure 1/2 cup rhubarb juice. Whisk yolks and cream in a large bowl until combined. Stir in rhubarb and juice.

Pour rhubarb mixture on top of crust and bake for 30 minute or until mixture is bubbling and rhubarb appears set.

Serve with ice cream or whipped cream.

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