My mom came to Ottawa for Mother’s Day weekend and brought with her a large bushel of fresh rhubarb from her backyard. As such I have spent the last few days plotting how I am going to use such precious cargo. I came across this recipe on foodgawker (surprise surprise) and was instantly taken by the lovely pink color; I just knew I had to make them. Sadly, mine didn’t turn out quite so pink. In fact when I served them to my friends the words “oh boy, butterscotch” may or may not have come out of their mouths. Sigh. That being said they are very yummy and would go well with afternoon tea, as something sweet after a meal, or just because you need something a little cheery on a gloomy day.

Rhubarb Bars

Crust

¾ cup cold butter

2 cups all-purpose flour 2/3 cup powdered sugar Zest of one lemon

Filling

1 ¾ cup rhubarb compote puree* (see below) ¼ cup lemon juice ½ cup sugar 5 eggs, lightly beaten 2 tbsp cornstarch

Powdered sugar for topping

* Rhubarb Puree (make ahead of time)

4 cups of rhubarb, sliced into half-inch slices 3/4 cup sugar Directions: Mix rhubarb and sugar in saucepan and cook over medium heat until sugar dissolves. Continue simmering for about 8-10 minutes until rhubarb collapses into mushiness. Remove from heat and allow to cool. Blend in blender or use an immersion blender to puree the compote.

1. Grease the bottom and sides of a 9×13 inch baking dish or pan.

2. In a food processor combine butter, flour, powdered sugar and lemon zest and pulse until the mixture resembles coarse crumbs. Press into baking dish. Refrigerate for about 15 minutes. While refrigerating, preheat oven to 350. Remove crust from refrigerator and bake for about 20-25 minutes, until crust is just barely starting to brown.

3. While crust is baking, prepare the filling by whisking together rhubarb compote, lemon juice, sugar, eggs and cornstarch. Whisk thoroughly. 4. After you remove crust from oven, reduce heat to 325 and pour filling over the crust. Bake at 325 for about 25 minutes until filling is just set. 5. Remove from oven, cool completely (you can refrigerate to speed this process). Slice into squares and top with powdered sugar.