Roasted Rhubarb, Ginger & Pistachio Bars

Roasted Rhubarb, Ginger & Pistachio Bars | Fig & Honey

I some how got in my head this past winter that I wanted to make something to do with rhubarb and have been thinking about it ever since! I couldn’t wait for spring to come, for a number of reasons, but one being for this lovely red veggie to start growing.  I had many grand ideas floating around in my head but everything not quite gelling together into something I could make.  I guess this is how my mind works, a little bit of this, a little bit of that and then at some point it all comes together in the form of a recipe.

Roasted Rhubarb, Ginger & Pistachio Bars | Fig & Honey

In the past, I’ve mostly only enjoyed rhubarb in a crumble.  You know, the typical british dessert that is most often served after a full roast dinner with lots and lots of custard. It is so comforting and the tang is balanced well by the sugar and custard.  Actually, it is so popular, that the Brits even have a hard sweet that is named “rhubarb & custard.” A perfect combo in my eyes.

Roasted Rhubarb, Ginger & Pistachio Bars | Fig & Honey

Anyway, back to the recipe. When I finally decided on what I was going to make with rhubarb, I went out and came home with a big bunch of it.  I made the jam portion of the recipe and realized that the whole thing just looked so unappetizing.  Unfortunately, the rhubarb that I found was of the more green variety than red. Red mixed with green when cooked comes out rather brown.  It was not the color I was looking for at all even though it tasted delicious!

This attempt was much more successful and looks much more appealing! I love the pistachios and the light taste of ginger in the background.  I can’t stop eating them!

Roasted Rhubarb, Ginger & Pistachio Bars | Fig & Honey

Roasted Rhubarb, Ginger & Pistachio Bars

makes 20 bars

  • 1 lb rhubarb, sliced into small chunks
  • 1/2 cup caster sugar
  • 1/2 inch ginger, grated
  • 6 oz unsalted butter
  • 1/2 cup sugar
  • 1 1/2 cup flour
  • 1/3 cup pistachios, finely chopped
  • 1/4 cup pistachios, roughly chopped
  • 1/8 cup candied ginger, roughly chopped

Heat an oven to 200°C/400°F. In a large baking pan with at least 1 inch sides, add the rhubarb,caster sugar and grated ginger. Mix well and make sure the sugar is well distributed. Place into the oven and bake for about 25 minutes, making sure to take out and stir a couple times. You will want it to become thicker but remove before it starts to brown.

Meanwhile, prepare the base for the bars. In an electric mixer with the paddle attachment, combine the butter and sugar. Beat for a couple of minutes on medium speed until the mixture starts to lighten in color and all is well combined. Then add in the flour and 1/3 cup finely chopped pistachios. Mix on low speed until the mixture begins to form a ball and the pistachios are evenly distributed.

Using your fingers or the back of a spoon, press the mixture into the bottom of a 7 x 11 inch pan.

Once the jam is done, remove from the oven. Turn down the heat to 170°C/350°F. Carefully spoon the rhubarb jam onto the base. Spread evenly across the entire base leaving a 1/8 inch border around the edges.

Place into the oven and bake for 30 until the edges are lightly browned. Immediately top with 1/4 cup roughly chopped pistachios and 1/8 cup roughly chopped candied ginger. Let cool in the pan for at least 30 minutes before serving.

Recipe Notes:

  • The roasted rhubarb jam can be made up to a couple days in advance and stored in the fridge in an airtight container.
  • A large piece of parchment under the base and up the sides makes it much easier to remove from the pan once cooled.

Roasted Rhubarb, Ginger & Pistachio Bars | Fig & Honey

6 thoughts on “Roasted Rhubarb, Ginger & Pistachio Bars

  1. Hi Anjanee,

    Wow! This is truly a work of genius – flavours, textures and beauty all together in one addictive recipe. And it leaves my house smelling divine.

    I cannot think of another recipe that delights all my senses so well.

    Thank you very much.

    Linda

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