~~ a taste of tart ~~

With Labor Day weekend right around the corner, the last days of summer flying by and the school year fast approaching, the days remain hot here in Central Oregon (and smoky from the many fire-fires surrounding the region) but the mornings are starting to shift and feel like fall.  A day on the Oregon Coast earlier this week, to celebrate Dorothy's turning 85, and one of those RARE Oregon Coast days, 70 degrees, no wind and clear blue skies.  Cape Meares was outstanding!

This morning I was able to harvest my second crop of rhubarb (the first usually arrives around Memorial Day). Memorial Day weekend brings fresh Rhubarb pie – but today, as the rhubarb is not so plentiful, I put my hands to work and made Lemon Rhubarb “Bars”.   As John likes tart, this is one of his new favorites.  I have to confess, they are a nice spin on the old fashioned lemon bars that are so heavenly. Today, as I putter about in the kitchen, I feel especially fortunate, with so many folks on the East Coast, with no power and struggling to return to normalcy after Hurricane Irene.  Concern for all – and especially for my Aunt Betty (and her son David) in New Jersey, I send wishes of calmer days to all of those with such upheaval and disruption in their lives and in our country.   

Lemon Rhubarb Bars

Preheat oven to 350

Begin crust preparation.  

Crust
1cup of spelt flour  

¼ cup pecans/ chopped coarsely

¼ cup of oats  

¼ cup confectioner’s sugar

½ cup melted butter

Line an 8x8 baking pan with parchment paper. I used my favorite Emile Henry pie pan.

Mix above ingredients to make a coarse mixture and pat into baking pan.  Bake for 20 minutes.

Lemon Rhubarb topping
2 eggs, at room temperature
1 cup sugar  

1 + cup fresh rhubarb cut into small pieces
1/3 cup of chopped candied crystallized ginger

2 T of fresh grated ginger

2 T freshly squeezed lemon juice
2 T freshly grated lemon zest

To mix the topping:

 In a large bowl, whip together the eggs and sugar until light and fluffy. Add in the lemon juice/ zest and grated ginger mixing in.    Add in the rhubarb and ginger and mix in gently. Pour the topping over the crust. Bake in 350 degree oven for an additional 20 – 25 minutes.

Remove the pan – place on a wire rack and cool completely.  When cooled sufficiently – remove the parchment paper / lemon bars placing on a cutting board.  Sprinkle with confectioner’s sugar and cut into portions for serving. Chill. 

ENJOY!!

PS - Jennie - never fear - I promise to post "Death By Brownies" - and in fact - I am thinking - perhaps we should make a batch when we convene at the coast in October!