Rhubarb and white choco­late squares

Landscape (UK) - - In The Kitchen -

Makes 9 500g rhubarb, trimmed 400g white choco­late, bro­ken into pieces 1 tbsp caster su­gar 150g melted but­ter, plus ex­tra for greas­ing 200g light brown soft su­gar 2 eggs, plus 1 yolk 250g plain flour sea salt Pre­heat the oven to 200°C/gas mark 6. Roughly chop the rhubarb sticks into 3-4cm pieces, halv­ing length­ways if very thick. Place the rhubarb pieces on an oven tray and sprin­kle with the caster su­gar. Bake for 15 mins, al­low to cool and re­serve any juices. Turn the oven down to 180°C/gas mark 4. In a large bowl, mix to­gether the melted but­ter and brown su­gar un­til com­bined. Beat the eggs and egg yolk into the mix­ture un­til smooth. Fold in the flour, a pinch of salt and two-thirds of the bro­ken choco­late, then mix in half the cooled rhubarb. Grease and line a 24 x 24cm oven tray with bak­ing pa­per. Trans­fer the mix­ture into it, spread­ing it out with the back of a wooden spoon to fit the tin. Scat­ter with the re­main­ing choco­late and re­main­ing baked rhubarb pieces, then driz­zle over the re­served rhubarb syrup. Bake for 20 mins, then cover the tray loosely with tin foil and bake for a fur­ther 20-25 mins un­til slightly browned and loosely firm. Al­low to cool, cut into squares and serve.

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