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Roasted Rhubarb Strawberry Squares

April 13, 2016 By Donna Leave a Comment

Strawberry Rhubarb Squares

The classic spring flavor pairing – strawberry and rhubarb – in custard form.

So, I like this recipe because the roasting of the rhubarb takes its bitterness away and gives it a homey, roasted flavor. Just whip up this custard in your food processor and bake it on top of your favorite graham cracker or cookie crust, and – the ultimate spring dessert!

STRAWBERRY RHUBARB SQUARES

2 stalks of rhubarb, trimmed
8 ounces strawberries, cored
4 large eggs
1 1/4 cups sugar
1/3 cup cornstarch
1/2 cup lemon juice
1 tablespoon lemon zest
1/3 cup milk

Preheat the oven to 350 degrees.

Line a 9 by 13 pan with parchment paper. Chop the rhubarb into 1-inch chunks and roast in a single layer on a baking sheet for 12 to 15 minutes, or until fork tender.

Reduce the oven temperature to 325 degrees. Process the roasted rhubarb together with all remaining ingredients until a smooth puree and pass through a fine-mesh sieve.

Pour the custard over a baked shortbread base and bake for 45 to 50 minutes, until the filling has set.

Allow to cool to room temperature, then refrigerate for at least two hours. Serve with sliced strawberries and powdered sugar.

Roasted Rhubarb Strawberry Squares
 
Print
Prep time
20 mins
Cook time
65 mins
Total time
1 hour 25 mins
 
The ultimate spring flavor pair: rhubarb and strawberry!
Author: Donna
Recipe type: Dessert
Serves: 6 to 8
Ingredients
  • 2 stalks of rhubarb, trimmed
  • 8 ounces strawberries, cored
  • 4 large eggs
  • 1¼ cups sugar
  • ⅓ cup cornstarch
  • ½ cup lemon juice
  • 1 tablespoon lemon zest
  • ⅓ cup milk
Instructions
  1. Preheat the oven to 350 degrees.
  2. Line a 9 by 13 pan with parchment paper. Chop the rhubarb into 1-inch chunks and roast in a single layer on a baking sheet for 12 to 15 minutes, or until fork tender.
  3. Reduce the oven temperature to 325 degrees. Process the roasted rhubarb together with all remaining ingredients until a smooth puree and pass through a fine-mesh sieve.
  4. Pour the custard over a baked shortbread base and bake for 45 to 50 minutes, until the filling has set.
  5. Allow to cool to room temperature, then refrigerate for at least two hours. Serve with sliced strawberries and powdered sugar.
3.5.3208

Other food bloggers’ spins on rhubarb:

Rhubarb Apple Crisp, Cookin Canuck
Rhubarb Plum Crumble, Barbara Bakes
Strawberry Rhubarb Meringue Pie Bars, I Breathe I’m Hungry
Strawberry Rhubarb Crisp, Barbara Bakes
Rhubarb Cream Cheese Bars, A Farm Girl Dabbles

Filed Under: Desserts Tagged With: strawberry rhubarb custard, strawberry rhubarb dessert, strawberry rhubarb squares

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