Since I had leftover rhubarb from the pie I had made, I decided to try Nick's Grandmother's Rhubarb Square recipe to use up the remainder. The original recipe for this was just for the squares, but trying them myself, they were a little too sweet for my taste. The bites heavy on rhubarb were tasty, the tartness of the rhubarb complimenting the sweetness of the crust and custard. But since there was, in my opinion, too little rhubarb in the squares, I decided to make a rhubarb and orange compote to add to the top.
Ingredients (for the base):
1 1/4 c. flour
1/4 c. sugar
1 tsp salt
1 egg yolk
1/2 c. butter, melted
1/2 tsp vanilla
1 c. rhubarb, cut into 1/2 pieces
1 1/2 tsp. quick tapioca
Ingredients (for the custard):
2 eggs
1 egg white
1 1/4 c. sugar
1/8 tsp salt
1/2 c milk or cream
To begin, mix the flour, sugar and salt. Then mix in the egg yolk, melted butter and vanilla. It's sort of a crumby dough, similar to cookie dough. Press the mixture into the bottom of a 9" x 13" pan.
Sprinkle the rhubarb evenly over the bottom layer and then sprinkle with tapioca.
To make the custard, beat the 2 eggs and egg white in a mixing bowl until it is thick. Gradually add the sugar and salt. Then, slowly add the milk or cream and mix well. Pour this mixture over the rhubarb and tapioca.
Bake the entire mixture for 45-55 minutes until the custard is set and rhubarb is tender. Once cool, cut into squares.
Ingredients (compote):
1/2 c orange juice
1 c. rhubarb, chopped into 1/4" thick pieces
a pinch of sugar
Bring the orange juice to a simmer in a pan over medium to medium high heat. Add in the rhubarb and sugar and cook until the liquids reduce, the rhubarb is tender (don't worry if it breaks up), and the sauce has the consistency of a thin syrup. I did keep mine pretty tart, not adding much additional sugar since I wanted it to offset the sweetness of the square. Allow to cool before drizzling over the rhubarb square.
Ingredients (for the base):
1 1/4 c. flour
1/4 c. sugar
1 tsp salt
1 egg yolk
1/2 c. butter, melted
1/2 tsp vanilla
1 c. rhubarb, cut into 1/2 pieces
1 1/2 tsp. quick tapioca
Ingredients (for the custard):
2 eggs
1 egg white
1 1/4 c. sugar
1/8 tsp salt
1/2 c milk or cream
To begin, mix the flour, sugar and salt. Then mix in the egg yolk, melted butter and vanilla. It's sort of a crumby dough, similar to cookie dough. Press the mixture into the bottom of a 9" x 13" pan.
Sprinkle the rhubarb evenly over the bottom layer and then sprinkle with tapioca.
To make the custard, beat the 2 eggs and egg white in a mixing bowl until it is thick. Gradually add the sugar and salt. Then, slowly add the milk or cream and mix well. Pour this mixture over the rhubarb and tapioca.
Bake the entire mixture for 45-55 minutes until the custard is set and rhubarb is tender. Once cool, cut into squares.
Ingredients (compote):
1/2 c orange juice
1 c. rhubarb, chopped into 1/4" thick pieces
a pinch of sugar
Bring the orange juice to a simmer in a pan over medium to medium high heat. Add in the rhubarb and sugar and cook until the liquids reduce, the rhubarb is tender (don't worry if it breaks up), and the sauce has the consistency of a thin syrup. I did keep mine pretty tart, not adding much additional sugar since I wanted it to offset the sweetness of the square. Allow to cool before drizzling over the rhubarb square.
