I wanted to do this post about 3 weeks ago when I discovered some locally grown rhubarb all the way down here in Texas. This is the first year I have seen any as it tends to favor cooler weather than we have down here. It’s possible I made some sort of squealing sound in addition to a happy leap when I saw it. I think I bought the rest of what they had that week, which was around 6 or so pounds. The first bunch of it went towards jammy experiments for the shop and market, so I made sure to set some aside the next time for baking. I was hoping to get more yesterday, but the season ended and I was left with only 2 cups of rhubarb. I knew I didn’t have enough for a pie, and I really did not want to combine it with strawberries. I ended up deciding on a bit of a cross between a pie and a crumble bar, making the bars in a smaller pan to accommodate the amount of rhubarb I had.
I’ve been thinking about combining a bit of orange blossom water with the rhubarb as it almost has a citrus-y taste to me. So, I included a splash in these bars along with a bit of freshly grated orange zest. I decided to go with a hearty buckwheat crust as rhubarb and buckwheat are actually in the same family. I figured they would go well together and create a nice contrast in flavor and texture. As I am writing this I realize that rhubarb is on its way out for the year, but perhaps you might still be able to get your hands on some. If not, no worries. You can always save the recipe for next year 🙂
Orange Blossom Rhubarb Bars with a Buckwheat Crust
notes: As written, the recipe is gluten free and vegan. And, to make it cane sugar free, you can sub in equal amounts of coconut palm sugar. You might be able to use agave or maple syrup though I’m afraid it might make the rhubarb filling a bit too wet. Let me know in the comments if you have any successful substitutions! Oh, and if you don’t have/can’t find orange blossom water, the bars will still be tasty without it.
for the crust
60 g millet flour
50 g buckwheat flour
48 g arrowroot starch or tapioca starch (or a combination of the two)
30 g raw cane sugar (about 2 tbsp)
1/4 tsp fine grain sea salt
25 g safflower oil, or other neutral tasting oil of your choice
50-75 grams ice water
for the filling
2 heaping cups of rhubarb, sliced into 1/2 inch pieces
1/2 tsp freshly grated orange zest
1 tsp fresh lemon juice
a splash of orange blossom water (don’t use more than a tsp.)
1/4 cup raw cane sugar
scant tbsp arrowroot starch or tapioca starch
Preheat your oven to 350 degrees. Lightly grease a 9″ by 5″ pan with oil, then line it with parchment paper. The parchment isn’t absolutely necessary but it will help to remove the bars from the pan once they have been baked. Set the pan aside.
To make the crust, combine the flours, starch, sugar, and salt in a mixing bowl and whisk to combine. Make a well in the center and add the oil. Using a fork, pastry cutter, or your fingers, mix in the oil until it is evenly distributed and the dough looks crumbly. Add 50 g of the ice water first, mixing it in. If the dough still looks dry and crumbly, add a bit more ice water. You want to easily be able to bring it together into a ball with it crumbling or being too sticky/wet. Once the dough comes together, gently press it into the bottom of the lined pan in an even layer. Dipping your fingers in ice water will help the dough not to stick to your fingers. Once the dough is in an even layer, place it in the freezer to rest while you make the filling.
In a bowl, toss together all of the filling ingredients until the rhubarb is well coated. Remove the crust from the freezer and spread the rhubarb mixture over it in an even layer, making sure that all of the crust is covered. Place the bars in the oven and bake for 35 to 40 minutes until the juices from the rhubarb thicken and the rhubarb has softened. Remove from the oven and cool for at least one hour before slicing into bars. Store any leftovers in the fridge. Makes 8 bars.
**I didn’t have any when photographing these, but they would be delicious with some coconut cream or your favorite vanilla ice cream
Leave a Reply